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"These pretty, delicate cookies are perfect with coffee or as the finish to a romantic meal. Cut them into any shape you like and sprinkle with vanilla sugar to liven them up. It is fun to use several sizes of cutters, too."


  • 1 1/2 c. flour
  • 1/2 c. sugar
  • 1/4 c. cornstarch
  • 1 Tb. plus 1 tsp. grated lemon zest
  • 1/4 tsp. salt
  • 3/4 c. unsalted butter, chilled, cut into 1/2" pieces
  • 1/2 tsp. vanilla extract
  • 1 c. pecans
  • vanilla sugar, optional


  • Preheat oven to 350º.
  • In food processor fitted with metal blade, combine flour, sugar, cornstarch, lemon zest and salt. Process briefly 'til well mixed. Add butter and vanilla and, using rapid off-on pulses, cut in 'til mixture resembles fine meal. Add pecans and process 'til finely chopped.
  • Transfer mixture to lrg. sheet of waxed paper and gather together into flat disk. Top with second sheet of waxed paper. Roll out dough 1/4". Using 3" or 11/2" heart-shaped cutter, cut out cookies. Transfer to ungreased baking sheets, spacing them 1/2" apart. Gather up scraps, roll out again and cut out addtional cookies. Sprinkle cookies with vanilla sugar, if desired.
  • Bake 'til just beginning to color, about 20 min. Transfer baking sheets to wire racks and let cool for 5 min. Transfer cookies to racks to cool completely. Store in airtight container at room temp for up to 1 week.
  • Makes about 2 dozen 3" cookies.
  • Vanilla Sugar
  • 1 1/2 vanilla beans
  • 2 c. granulated sugar
  • Cut vanilla beans into 1 1/2" lengths. Place in food processor fitted with metal blade or in blender and process. Add 1/2 c. sugar and process 'til vanilla beans are finely chopped. Add remaining 1 1/2 c. sugar and process 'til thoroughly incorporated.
  • Strain sugar through fine-mesh sieve to remove any lrg. pieces of vanilla bean. Store in airtight container.
  • Makes about 2 cups

Categories: Christmas  Cookies  Valentine's Day 

Author Credit: from Wm. Sonoma Kitchen Library - Cookies & Biscotti

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