Pecan Shortbread Cookies - Mary Mahaffa

1. Cream butter and sugar together in the bowl of an electric mixer for 3–4 minutes, until mixture is light in color.
2. Add vanilla extract.
3. Add flour, salt, pecans, and almond extract; mix just until combined and pecans start to break up slightly.
4. Wrap dough in plastic wrap and refrigerate at least 1 hour or overnight.
5. On a lightly floured surface, roll dough to 1/4-inch thickness.
6. Using 2 1/2-inch cookie cutters, cut cookies and place on parchment-lined baking sheets.
7. Refrigerate cut cookies for 1 hour more.
8. Sprinkle cookies with remaining sugar.
9. Bake at 325°F for 15–20 minutes, until set but not browned.

Notes

Yields about 24 cookies. Handwritten note: “Always make more because they freeze well.”