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

Martha Stewart Living, July/August 1997


Recipe Summary

Makes about 1 1/2 dozen


Ingredient Checklist


Instructions Checklist
  • 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.

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

  • 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.

  • 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.