Pecan shortbread from The Barefoot Contessa Cookbook (page 181) by Ina Garten

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • averythingcooks on November 18, 2023

    I made my cookies around 1 cm thick and baked them for around 17 minutes. I did toast my pecans and I like the addition of the almond extract. I sprinkled half the cookies with cinnamon sugar when they came out of the oven and we agree that both versions are very good.

  • anya_sf on January 12, 2020

    Using 1/3 of the recipe, I cut the cookies into 2" rounds and got 14 cookies. Most likely I rolled the dough thinner (perhaps 1/3"). Although the dough was easy to roll, I hate re-rolling, so I'll cut them into rectangles next time. They baked in 16 minutes, which may have been a bit too long for my smaller cookies. Made with toasted pecans, they tasted very nice.

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