pecan shortbread

(from the Barefoot Contessa)

1 c unsalted butter, room temperature
1/2 c sugar, plus 2 T for sprinkling
1/2 t vanilla extract
1 3/4 c all-purpose flour
pinch of salt
2 1/4 ounces whole pecan halves, toasted
2 drops almond extract

Cream together the butter, 1/2 c sugar, and vanilla in the bowl of an electric mixer, until mixture is light in color, 3 to 4 minutes. Add the flour, salt, pecans, and almond extract, and mix until combined and the pecans start to break up.

Wrap dough in plastic wrap, and place in the refrigerator at least 1 hour or overnight. On a lightly floured surface, roll out the dough to a 1/4-inch thickness. Using 2 1/2" diameter fluted cookie cutters, cut cookies, and place on parchment lined baking sheet. Return to refrigerator 1 hour more. Heat oven to 325 degrees. Sprinkle cookies with the remaining sugar, and bake until lightly browned, 15 to 20 minutes. Transfer to a wire rack, and let cool.