Maple Pecan Shortbread Cookies
Maple Pecan Shortbread Cookies are just out of this world! I love the crisp exterior and chewier interior of these and that you can really do so many varieties of flavors with them! The plain shortbread is a great base for so many cookie ideas! The toasted pecans and pure maple syrup make these cookies so incredible!!! Like I said, the aromas…. just wow! If the toasted pecans and maple syrup in the cookie weren’t enough, well I made a simple maple buttercream {butter, powdered sugar and maple syrup} to go on top and then finished them off with more toasted pecans! This work is licensed under the Creative Commons Attribution 3.0 Unported License. To view a copy of this license, visit http://creativecommons.org/licenses/by/3.0/
Ingredients
- 1.75 cupunbleached all purpose flour
- 0.75 cuppowdered sugar
- 0a pinch of salt
- 1 stickunsalted butter, cold and diced
- 1egg, room temp
- 3 tbsppure maple syrup
- 0.75 cupwhole pecans, divided
- 0.5 stickunsalted butter, room temp
- 0.5 cuppowdered sugar
- 3 tbsppure maple syrup
Instructions
- 1
Preheat your oven to 350 degrees.
- 2
Place the pecans on a baking sheet and toast in the oven for about 8 minutes.
- 3
Allow the pecans to cool completely and then give them a course chop. Set aside.
- 4
With the dough blade in a food processor add the flour, powdered sugar and salt. Pulse a few times to combine.
- 5
Add the diced butter and mix just until the dough resembles a course meal.
- 6
Add in the egg, ½ cup of the toasted pecans and maple syrup. Pulse until the dough just comes together, allow a little of the dry mix to remain, ensuring you don’t over mix.
- 7
Place the dough onto a lightly floured surface and gently knead the dough until combined.
- 8
Roll the dough into a log, a couple inches high. Wrap in a piece of plastic wrap and place in the freezer for about 15 minutes.
- 9
Once the dough is slightly hardened slice into approx ½ in rounds.
- 10
Place on a lined baking sheet and bake for approx 14 minutes or until the bottoms and outermost edges are very lightly browned.
- 11
While the cookies are baking you can make the buttercream. Add the butter and powdered sugar to a bowl and whip with a hand mixer until light and fluffy.
- 12
Add in the maple syrup and mix for another minute of two.
- 13
Cool the cookies on a cooling rack. Once cooled completely, smear a thin layer of the buttercream on the cookie and top with the remaining ¼ cup of chopped toasted pecans.