New This Month

Pecan Shortbread

This cookie is always the first thing to sell out at the Barefoot Contessa, Ina Garten's gourmet store in East Hampton, New York.

  • Yield: Makes about 1 1/2 dozen

Source: Martha Stewart Living, July/August 1997


  • 1 cup unsalted butter, room temperature
  • 1/2 cup sugar, plus 2 tablespoons for sprinkling
  • 1/2 teaspoon pure vanilla extract
  • 1 3/4 cups all-purpose flour
  • Pinch salt
  • 2 1/4 ounces whole pecan halves, toasted
  • 2 drops almond extract


  1. Cream together the butter, 1/2 cup sugar, and vanilla in the bowl of an electric mixer, until mixture is light in color, 3 to 4 minutes.

  2. Add the flour, salt, pecans, and almond extract, and mix until combined and the pecans start to break up.

  3. Wrap dough in plastic wrap, and place in the refrigerator at least 1 hour or overnight. On a lightly floured surface, roll out the dough to a 1/4 inch thickness. Using 2 1/2-inch diameter fluted cookie cutters, cut cookies, and place on parchment-lined baking sheet. Return to refrigerator 1 hour more.

  4. Heat oven to 325 degrees. Sprinkle cookies with the remaining sugar, and bake until lightly browned, 15 to 20 minutes. Transfer to a wire rack, and let cool.

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