Step 1

Using a stand mixer fitted with a paddle attachment or an electric hand mixer and large mixing bowl, cream the butter, sugar, and both extracts on high speed, just until combined. Set aside.

Step 2

In a medium mixing bowl, whisk together the flour and salt. With the mixer on low speed, incorporate the flour mixture into the bowl with the butter/sugar mixture, just until combined. Do not over mix or your cookies will be too dry.

Step 3

Add the chopped pecans and continue mixing on low speed until the dough starts to come together. If dough is too crumbly, with the mixer running, add 1 tablespoon of water at a time, until the dough comes together. If it is too sticky, add 1 tablespoon of flour at a time.

Step 4

Turn dough out onto a surface dusted with flour and shape into a flat disk. Wrap in plastic wrap and chill dough in the fridge for 30 minutes.

Step 5

After chilling, transfer dough to a lightly floured surface. Using a rolling pin, flatten the dough to ¼ to ½-inch thick. *See Notes

Step 6

Preheat your oven to 350°F.

Step 7

Meanwhile, cut out cookies using a plain or fluted 2 1/2-inch round cookie cutter, or use any size/shape of cutter you desire. Gather unused dough and re-roll as necessary.

Step 8

Transfer the unbaked shortbread cookies to an ungreased baking sheet.

Step 9

Bake for 20 to 25 minutes, or until the edges begin to brown. Remove pan from oven and allow cookies to sit on pan for 2 minutes, then transfer to a cooling rack and allow them to cool to room temperature.