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“A twist on pecan sandies, these cookies are yummy with hot tea or coffee. Try them with maple extract in place of almond extract for an Autumn treat.”
2hrs 20mins
24-36 cookies

Ingredients Nutrition


  1. Preheat the oven to 350 degrees.
  2. In the bowl mix together the butter and sugar until they are just combined. Add the vanilla and almond extracts.
  3. In a medium bowl, sift together the flour and salt, then add them to the butter-sugar mixture.
  4. Add the walnuts and mix on low speed until the dough starts to come together.
  5. Dump onto a work surface dusted with flour and shape into 2 flat disks. Wrap each disk in plastic and chill for 2 hours.
  6. On the flour-dusted work surface, roll the dough, one disk at a time, until it is 1/2-inch thick.
  7. The walnuts may make it difficult to roll the dough out without it cracking; press the cracks together as best you can.
  8. Dough scraps may be re-rolled as often as necessary.
  9. Cut into 2 1/2 inch squares with a fluted cutter (or cut into any shape you like). Place the cookies about 1/2 inch apart on an ungreased baking sheet.
  10. Bake for approx 20 minutes, or until the edges begin to brown. Cool on racks. Store covered up to 5 days.

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