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Maple-Pecan Shortbread

Maple-Pecan Shortbread

If you'd like, decorate these cookies by placing a pecan half in the center instead of the chopped nuts.

Martha Stewart Living http://www.marthastewart.com/354023/maple-pecan-shortbread
3.5
Rated
70100(13)13
  • Yield Makes about 2 dozen

Ingredients

    • 2 1/4 cups all-purpose flour, plus more for work surface
    • 1/2 cup cake flour, (not self-rising)
    • 1/2 teaspoon salt
    • 3/4 cup pecan halves (about 2 1/4 ounces), finely chopped
    • 1 cup (2 sticks) unsalted butter, room temperature
    • 3/4 cup granulated sugar
    • 1/4 cup pure maple syrup
    • 1 large egg yolk
    • 1/4 teaspoon pure maple extract
    • 1 large egg, lightly beaten
    • Turbinado sugar, for sprinkling

Directions

  1. Into a medium bowl, sift flours and salt. Whisk in 1/2 cup chopped pecans, set aside.
  2. In the bowl of an electric mixer fitted with the paddle attachment, 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. On low speed, gradually add flour mixture, beating until just combined. Dough should be smooth and pliable. Flatten into a disk. Wrap in plastic; chill until firm, 1 1/2 hours or overnight.
  3. Preheat oven to 350 degrees. Line baking sheet with parchment paper.
  4. On a lightly floured work surface, roll out dough to 1/4 inch thick. Cut out rounds using a two-inch cookie cutter; place one inch apart on prepared baking sheet. Brush tops with beaten egg; sprinkle centers with remaining 1/4 cup pecans. Sprinkle the entire surface with turbinado sugar.
  5. Bake cookies, rotating baking sheet halfway through, until golden around the edges, 10 to 12 minutes. Transfer to a wire rack to cool.

Cook's Note

Shortbread can be stored in airtight containers at room temperature up to four days.

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