1 3/4 c. flour
1/2 t. vanilla
1/2 c. sugar
pinch of salt
2 drops of almond extract
1 c. pecans
1 c. butter at room temperature
Cream butter in mixer with sugar and vanilla. Add flour in small additions. Don't beat dough too much. Scrape down bowl during mixing. Add pecans. Add almond extract. Wrap dough in plastic wrap. Press dough into a flat rectangle. Chill 1 hour or more.
Preheat oven to 325 bake 15 to 20 minutes. Lightly flour surface and rolling pin. Roll 1/4" thick. Sprinkle w/sugar, press into dough with rolling pin. Use 2 1/2" cutter. Bake on parchment covered cookie sheet. Don't brown, bake just until lightly colored. Makes 22-24 cookies.
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