Prep 2 hrs
Cook 20 mins
A twist on pecan sandies, these cookies are yummy with hot tea or coffee. Try them with maple extract in place of almond extract for an Autumn treat.
- 3⁄4 lb unsalted butter, at room temperature
- 1 cup sugar
- 1 teaspoon vanilla extract
- 1 teaspoon almond extract
- 3 1⁄2 cups all-purpose flour
- 1⁄4 teaspoon salt
- 1 1⁄2 cups walnuts, chopped small
- Preheat the oven to 350 degrees.
- In the bowl 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-sugar mixture.
- Add the walnuts and mix on low speed until the dough starts to come together.
- Dump onto a work surface dusted with flour and shape into 2 flat disks. Wrap each disk in plastic and chill for 2 hours.
- On the flour-dusted work surface, roll the dough, one disk at a time, until it is 1/2-inch thick.
- The walnuts may make it difficult to roll the dough out without it cracking; press the cracks together as best you can.
- Dough scraps may be re-rolled as often as necessary.
- Cut into 2 1/2 inch squares with a fluted cutter (or cut into any shape you like). Place the cookies about 1/2 inch apart on an ungreased baking sheet.
- Bake for approx 20 minutes, or until the edges begin to brown. Cool on racks. Store covered up to 5 days.