Recipe courtesy of The Bear Cupboard (
Source:  The Barefoot Contessa
Rating:  9 out of 10

3/4 lb. (3 sticks) unsalted butter, room temperature
1 cup sugar
1 tsp. pure vanilla extract (I used my homemade vanilla.)
1 tsp. pure almond extract
3-1/2 cups unbleached all-purpose flour
1/4 tsp. kosher or fine sea salt
1-1/2 cups small diced pecans

Heat oven to 350F.  In the bowl of an electric mixer fitted with a paddle attachment, using low speed, mix together the butter and sugar until they are just combined.  Add flavorings.  In a medium bowl, sift together the flour and salt, then add them to the butter/sugar mixture.  Add pecans and mix on low speed until dough starts to come together.  Dump onto a surface dusted with flour and shape into a flat disk.  Wrap in plastic and chill for 30 minutes. 

Roll  dough 1/2" thick and cut into 2-1/2" squares with a plain or fluted cutter, or cut into any shape you like.  Place cookies on ungreased baking sheet.  Bake 20-25 minutes, util edges begin to brown.  Cool on wire racks.  Yield:  about 20-24 cookies, depending on size.