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Maple-Pecan Shortbread

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Sugary, nutty shortbread is a sure sign of the holidays.

Source: Martha Stewart Living, December 2003
Yield

Ingredients

Directions

Cook's Notes

If you'd like, decorate these cookies by placing a pecan half in the center instead of the chopped nuts. Shortbread can be stored in airtight containers at room temperature up to four days.

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Reviews

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How would you rate this recipe?
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  • Laonie
    16 DEC, 2013
    AUS & NZ cooks. ‘All purpose’ = plain flour. Stick of butter = 125g & 1 cup = 250g (slightly less but near enough) If you use 250g of butter you might find the dough is a little too soft (I think US cups are slightly larger than ours) so just add another 1/4 cup of plain flour. I substituted cornflour for cake flour to give my biscuits (I can’t bring myself to use the word ‘cookie’) a traditional texture. You can buy Maple Extract at www.premiumgourmetfood.com.au. Worth the hassle!
    Reply
  • LeeBeeN
    14 OCT, 2012
    Super easy and very good. I did not have maple extract on hand, so I substituted vanilla extract. There is still a subtle maple flavor, but will definitely get the maple extract for the next batch. I used a 2-1/4 inch round cutter and one batch made 3 dozen cookies. I'm going to find a maple leaf cutter and make these for Thanksgiving.
    Reply
  • sltx
    19 MAR, 2010
    You guys have some dumbass comments about reading instructions - and stop trying to be snide. These cookies are really great! They are definitely on my Christmas baking list now, nice hint of maple, and I toasted the pecans before mixing them in (not the ones on top). Also good with chocolate drizzled over - going to try making these like turtles next time! FanTASTic smell, too!
    Reply
  • sltx
    19 MAR, 2010
    You guys have some dumbass comments about reading instructions - and stop trying to be snide. These cookies are really great! They are definitely on my Christmas baking list now, nice hint of maple, and I toasted the pecans before mixing them in (not the ones on top). Also good with chocolate drizzled over - going to try making these like turtles next time! FanTASTic smell, too!
    Reply
  • vietnamvetwife
    23 FEB, 2010
    Maple extract is unavailable in most supermarkets here in Australia (I haven't tried www.usafoods.com.au yet to see if they stock it). Any ideas of what to substitute for the maple extract? I do agree that there is a huge difference between pure maple syrup and maple-flavoured syrup. With the pure syrup one gets the "real" taste of maple, whereas the imitation syrups just taste like sugar to me. With thanks for your help and your comments.
    Reply
  • Niconomicon
    23 FEB, 2010
    You should always read a recipe before using it. It is important that you know if you have all the supplies and utensils and if you understand all the processes and procedures. Making a recipe with not having read the directions first can have bad consequences.
    Reply
  • mykele
    23 FEB, 2010
    I am just chiming in to say thank you to all who have made comments on this cookie.....you have made my day with the humor that some of the comments gave me...................common sense does help, ladies. In the meantime I have had my chuckles for rhe day as usual.
    Reply
  • WonderWomyn
    23 FEB, 2010
    try substituting some whole wheat flour for the refined one and sprinkle some wheat germ with the nuts to make these (or any other cookie) worth serving to growing children
    Reply
  • mansfieldpark
    23 FEB, 2010
    If you turned the oven on before you realized the dough needed to chill, I would suggest TURNING IT OFF. Geez.
    Reply
  • pattibar
    23 FEB, 2010
    There is a difference when using PURE maple syrup. It's more expensive but worth the difference.
    Reply

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