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Maple-Pecan Shortbread Holiday Cookies
Maple-Pecan Shortbread Holiday Cookies
- Recipe Submitted by Jen L on 12/22/2009
Category: New Years, Christmas, Valentine's Day, Easter, Desserts, Cookies, United States, Thanksgiving, North American, Holiday
Ingredients List
- 2 1/4 cups all-purpose flour
- 1/2 cup cake flour (not self-rising)
- 1/2 teaspoon salt
- 3/4 cup pecans halves, finely chopped
- 2 sticks (1 cup) unsalted butter at room temperature, cut into small pieces
- 3/4 cup granulated sugar
- 1/4 cup pure maple syrup
- 1 large egg yolk
- 1/4 teaspoon pure maple extract (you can substitute with vanilla extract)
- 1 large egg, lightly beaten
- Turbinado sugar, for sprinkling
Directions
1) In a blender or food processor, place 1/2 cup of the pecans, and pulse a few times to roughly chop. Mix in the flours and salt. Set aside.
2) In the bowl of an electric mixer fitted with the paddle attachment or in a food processor, cream butter and granulated sugar on medium-high speed until smooth and light, about one minute. Add the maple syrup, egg yolk, and extract; beat on medium speed until well combined.
3) Switch to low speed, and gradually add flour mixture, beating until just combined. The dough should be smooth and pliable. Gather dough into ball; flatten into disk.
4) Place sheet of waxed paper on work surface. Sprinkle waxed paper lightly with flour. Place dough disk in center of waxed paper and top with second sheet. Roll out dough to 1/4- to 3/8-inch thickness. Using 2-inch fluted cookie cutter, cut out cookies and placed them one inch apart on prepared baking sheet. Gather scraps, reroll, and cut out additional cookies. Press 1 pecan half into center of each cookie. Refrigerate cookies at least 1 hour or overnight.
5) Preheat oven to 350 degrees.
6) Brush the tops of the cookies with the beaten egg; sprinkle centers with remaining 1/4 cup pecans or press 1 pecan half into the center of each cookie. Sprinkle the entire surface with turbinado sugar.
7) Bake cookies, rotating baking sheet halfway through, until golden around the edges, 10 to 12 minutes. Transfer to a wire rack to cool. Store airtight at room temperature up to 4 days.
2) In the bowl of an electric mixer fitted with the paddle attachment or in a food processor, cream butter and granulated sugar on medium-high speed until smooth and light, about one minute. Add the maple syrup, egg yolk, and extract; beat on medium speed until well combined.
3) Switch to low speed, and gradually add flour mixture, beating until just combined. The dough should be smooth and pliable. Gather dough into ball; flatten into disk.
4) Place sheet of waxed paper on work surface. Sprinkle waxed paper lightly with flour. Place dough disk in center of waxed paper and top with second sheet. Roll out dough to 1/4- to 3/8-inch thickness. Using 2-inch fluted cookie cutter, cut out cookies and placed them one inch apart on prepared baking sheet. Gather scraps, reroll, and cut out additional cookies. Press 1 pecan half into center of each cookie. Refrigerate cookies at least 1 hour or overnight.
5) Preheat oven to 350 degrees.
6) Brush the tops of the cookies with the beaten egg; sprinkle centers with remaining 1/4 cup pecans or press 1 pecan half into the center of each cookie. Sprinkle the entire surface with turbinado sugar.
7) Bake cookies, rotating baking sheet halfway through, until golden around the edges, 10 to 12 minutes. Transfer to a wire rack to cool. Store airtight at room temperature up to 4 days.
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