These cookies were always the first thing to sell out at the Barefoot Contessa, Ina Garten's gourmet store in East Hampton, New York.

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Ingredients

Ingredient Checklist

Directions

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

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  • Add 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 remaining 2 tablespoons sugar, and bake until lightly browned, 15 to 20 minutes. Transfer to a wire rack, and let cool.

Reviews (7)

70 Ratings
  • 5 star values: 11
  • 4 star values: 7
  • 3 star values: 34
  • 2 star values: 11
  • 1 star values: 7
Rating: Unrated
11/11/2008
i looked it up on FoodTv site: 1/2 t pure almond extract
Rating: Unrated
11/11/2008
2 what for pure almond extract? maybe 1/2t??
Rating: Unrated
05/28/2008
This were a hit at work, everyone loved them
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Rating: Unrated
03/30/2008
Everyone's comments make me starved for these cookies! --however the recipe I read here calls for "2 pure almond extract" ---2=WHAT??? Please help me! many thanks!
Rating: Unrated
01/04/2008
These are so buttery and light - they don't last long. I have an easy shortcut. Roll the dough into a log and wrap it in waxed paper - then refrigerate. Once chilled just slice and bake! So easy.
Rating: Unrated
12/08/2007
These cookies are AMAZING!!!! they don't last long.
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Rating: Unrated
11/28/2007
Delicious buttery, light and crumbly cookies--heaven!