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Ina Garten's Pecan Shortbread

Ina Garten
Cook Time:
20 mins
Prep Time:
20 mins
makes about 24 cookies

Chef notes

This is another variation we invented for Eli Zabar's wonderful shortbread cookie. You can use any nuts and flavorings you like to give these a different taste.

Technique tip: To give pecans extra flavor, roast them on a baking sheet at 350 F for 8 minutes before dicing. If the dough is crumbly, add a teaspoon of warm water.


  • 3/4 pound unsalted butter, at room temperature
  • 1 cup sugar
  • 1 teaspoon pure vanilla extract
  • 1 teaspoon pure almond extract
  • cups all-purpose flour
  • 1/4 teaspoon salt
  • cups small-diced pecans



Preheat the oven to 350 F.


In the bowl of an electric mixer fitted with a paddle attachment, mix together the butter and sugar until they are just combined.


Add the vanilla and almond extracts.


In a medium bowl, sift together the flour and salt, then add them to the butter-and-sugar mixture.


Add the pecans and mix on low speed until the dough starts to come together.


Dump onto a surface dusted with flour and shape into a flat disk. Wrap in plastic and chill for 30 minutes.


Roll the dough 1/2-inch thick and cut into 1½-inch squares with a plain or fluted cutter (or cut into any shape you like).


Place the cookies on an ungreased baking sheet.


Bake for 20-25 minutes, until the edges begin to brown.


Allow to cool to room temperature and serve.

Recipe courtesy of The Barefoot Contessa Cookbook. Copyright © 1999 by Ina Garten. Published by Clarkson Potter, an imprint of Penguin Random House.

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