My Dad loves Maple Pecan Shortbread Cookies. We used always to buy him the Walkers Shortbread cookies in the red tins when we were younger. Now, since I’m better in the kitchen, I decided to make some. You all know I love maple syrup, so these were as much for me as they were for him! We were both happy with the results! The dough can be made the night before you need to bake them. I still don’t have a rolling pin, so I deconstructed my paper towel holder again. And if you don’t have a round cookie cutter don’t fret. I used a small Rubbermaid lunch container (the one you would put dressing in or something). They turned out great. I ate my fair share last night then bagged up some for my Dad and brought the rest to work. These cookies are Delish!
Maple Pecan Shortbread Cookies Recipe:
Maple Pecan Shortbread Cookies Ingredients:
2-1/4 cups all-purpose flour, plus more for work surface
1/2 cup cake flour (not self-rising)
1/2 teaspoon salt
3/4 cup finely chopped pecans
2 sticks butter, softened
3/4 cup granulated sugar
1/4 cup pure maple syrup
1 large egg yolk
1/2 teaspoon vanilla extract
1 large egg, beaten
How To Make Maple Pecan Shortbread Cookies:
Combine flours and salt in a medium bowl. Whisk in 1/2 cup chopped pecans, set aside.
In the bowl of an electric mixer fitted with the paddle attachment, cream butter, and granulated sugar on medium-high speed until smooth and light, about 1 minute. Add the maple syrup, egg yolk, and vanilla; beat on medium speed until well combined. On low speed, gradually add flour mixture, beating until just combined. The dough should be smooth and pliable. Flatten into a disk. Wrap in plastic; chill until firm, 1-1/2 hours or overnight (I chilled mine for about 2 hours).
Preheat oven to 350 degrees. Line the baking sheet with parchment paper (I just used a non-stick cookie sheet).
On a lightly floured work surface (my big wooden cutting board), roll out dough to 1/4 inch thick. Cut out rounds using a two-inch cookie cutter; place one inch apart on prepared baking sheet. Brush tops with beaten egg; sprinkle centers with remaining 1/4 cup pecans. Press pecans into the cookie lightly.
Bake cookies, rotating baking sheets halfway through, until golden around the edges, 10-14 minutes. Mine did not turn golden. The thinner ones turned more golden, and they were crisper. The other ones were more “blond“, and they had a softer texture when done. So, just keep an eye on them. I leaned more towards the 14 minutes. Transfer to a wire rack to cool. Store in an airtight container at room temperature up to four days…if they last that long!
(adapted from MarthaStewart.com)