Tuesday, May 18, 2010

Maple Pecan Shortbread Cookies

Maple Pecan Shortbread Cookies

These delightful cookies are nutty and crunchy and perfectly sweet. The maple flavor in these cookies is mild but noticeable and adds some nice depth to these buttery treats.

This recipe is adapted from the maple-pecan shortbread cookie recipe over at Piece of Cake:

Maple Pecan Shortbread Cookies

1 1/2 c pecan halves
1/4 c turbinado sugar
2 1/4 c (315 g) all-purpose flour
1/2 c (65 g) cake flour
1/2 tsp salt
1 c butter (room temperature)
3/4 c sugar
1 egg yolk
1/4 c pure maple syrup
1/2 tsp vanilla extract
1 egg white (lightly beaten)

1. Place the pecan halves in a food processor and pulse until the pecans are finely chopped. Place 1 cup of the chopped pecans into a medium-sized bowl and set aside. Pulse the remaining pecans in the food processor a few more times until they are finely ground. (Be careful not to over-process the pecans or you will end up with pecan butter! Which, while delicious, is not very good for this recipe!)

2. In a small bowl, mix the finely ground pecans with the turbinado sugar. Set aside.

3. Add the all-purpose flour, cake flour, and salt to the bowl that contains the 1 cup of chopped pecans and whisk everything together to combine.

4. In a large bowl, cream together the butter and sugar until they are light and fluffy. Add the egg yolk, maple syrup, and vanilla extract and beat until everything is well combined. Gradually beat the flour mixture into the butter mixture until it is well incorporated.

5. Shape the finished cookie dough into two logs that are about 8 inches long each. Wrap these logs in plastic wrap and refrigerate them for at least an hour and a half.

6. Preheat your oven to 350º. Cut 1/4 inch thick slices off of the cookie dough logs and arrange them on an ungreased baking sheet, leaving about an inch between each cookie.

7. Brush the top of each cookie with the beaten egg white and then generously sprinkle them with the pecan/sugar mixture that you set aside earlier. Bake for 12-15 minutes or until the cookies are golden around the edges.
Notes:
  • These cookies will keep for more than a week in an airtight container.
  • You can make the dough for these cookies a day or two ahead of time, just be sure to keep it tightly wrapped in the fridge until you are ready to bake.

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