Scale

1 1/2 cups softened butter

1 cup sugar

1 tsp vanilla

1 tsp almond extract

3 cups all-purpose flour

1/4 tsp salt

1/4 cup small roasted pecans

1 cup semi-sweet chocolate chips or milk chocolate

2 tsp shortening

Preheat oven to 350 F
Line baking sheet with parchment spread out pecans, and roast in the oven for 5 min. In my case I bought chopped pecans, I prefer mine in a fine dice, so after roasting and cooling I chopped them down even smaller. Think mini-chocolate chip size.
Mix butter and sugar together until combined. You can use a mixer with a paddle, a hand mixer, or a wooden spoon if you dare.
Add vanilla and almond extracts
In another bowl sift together flour and salt, then add to combined butter and sugar.
Add pecans, mix to combine into a dough.
Roll flat onto a flour-dusted surface, wrap and chill in the fridge for 20-30 min.
Roll dough to ½ in thick, cut out into any fun shapes you’d like. For this recipe, I used a 1-inch circle cookie cutter.
Place cookies onto a parchment-lined baking sheet, bake for 15 min, or until edges are golden. Give about a half-inch of space between each cookie. Allow to cool on the baking sheet, this will make it easier for chocolate drizzling.
After the cookies have cooled, melt chocolate chips and shortening in the microwave for 1 ½ minutes, stirring after a minute. Pour melted chocolate into Ziploc, cut bottom corner, and drizzle over the cookies. Getting a bit of chocolate in every bite is the most satisfying.

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