Martha's Maple-Pecan Shortbread
These sweet and nutty shortbread cookies would be perfect with an afternoon cup of tea. Martha made this recipe on Martha Bakes episode 607.
- Yield: Makes 12
Photography: Mike Krautter
- 2 1/4 cups all-purpose flour, plus more for work surface
- 1/2 cup cake flour (not self-rising)
- 1/2 teaspoon salt
- 1/2 cup pecan halves (about 2 1/4 ounces), finely chopped
- 1 cup (2 sticks) unsalted butter, room temperature
- 3/4 cup sugar
- 1/4 cup pure maple syrup, preferably Grade B
- 1 large egg yolk
- 1/4 teaspoon pure vanilla extract
Whisk flours, salt, and chopped pecans in a bowl.
In the bowl of an electric mixer fitted with the paddle attachment, beat butter and sugar on medium-high speed until smooth and light, about 1 minute. Add maple syrup, egg yolk, and vanilla; beat on medium until well combined. On low speed, gradually add flour mixture; beat until just combined. Dough should be smooth and pliable. Flatten into a square. Wrap in plastic; refrigerate until firm, 1 1/2 hours or overnight.
Preheat oven to 275 degrees. Line a baking sheet with parchment paper.
On a lightly floured work surface, roll out dough into a 1/2-inch-thick rectangle. Cut out squares using a 3-inch fluted square cutter; place 1 inch apart on prepared baking sheet.
Bake cookies, rotating sheet halfway through, until golden just around the edges, 1 hour to 1 hour and 15 minutes. Transfer to a wire rack to cool. Cookies can be stored in an airtight container at room temperature up to 4 days.