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1
Cook's Note: This recipe can easily be doubled, as what was shown in the episode.
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2
Preheat the oven to 350 degrees F.
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3
In the bowl of an electric mixer fitted with a paddle attachment, mix together the butter and sugar until they are just combined.
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4
Add the vanilla and almond extracts.
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5
In a medium bowl, sift together the flour and salt, then add them to the butter/sugar mixture.
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6
Add the pecans and mix on low speed until the dough starts to come together.
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7
Dump onto a surface dusted with flour and shape into a flat disk.
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8
Wrap in plastic and chill for 30 minutes.
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9
Roll the dough 1/2-inch thick and cut into 2 1/2-inch squares with a plain or fluted cutter (or cut into any shape you like).
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10
Place the cookies on an ungreased baking sheet.
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11
Bake for 20 to 25 minutes, until the edges begin to brown.
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12
Allow to cool to room temperature and serve.
