While I was searching for shortbread recipes I came across this one for maple pecan shortbread that sounded so good that it immediately made it to this years holiday cookie platter. Maple and pecan are among my favourite flavours and the combination of the two is simply amazing! It is a flavour combination that I really enjoy and frequently use. These cookies are essentially a shortbread with chopped pecans and maple flavouring in the form of maple syrup. To get even more mapley goodness I also replaced some of the sugar in the cookies with maple sugar. The cookies are then finished with a topping of a pecan half and some coarse grained sugar. Although these cookies are pretty easy to make, the dough requires some chilling time in the fridge so plan appropriately. You really cannot go wrong with buttery shortbread cookies and these maple pecan short bread cookies did not disappoint! The maple and pecan flavours came through really well and the cookies seemed to literally melt in your mouth. I can see that these cookies will definitely have a place on my holiday cookie platter for years to come!
Maple Pecan Shortbread
- 2 1/4 cups all-purpose flour
- 1/2 cup cake flour
- 1/2 teaspoon salt
- 1/2 cup pecans (toasted and finely chopped)
- 1 cup (2 sticks) unsalted butter (room temperature)
- 1/2 cup granulated sugar
- 1/4 cup maple sugar
- 1/4 cup pure maple syrup
- 1 large egg yolk
- 1 large egg white (lightly beaten)
- 1/2 cup pecan halves
- 1/4 cup turbinado sugar
- Mix the flours, salt and pecans in a large bowl.
- Cream the butter and sugars in a large bowl until light and fluffy.
- Beat in the maple syrup followed by the egg yolk.
- Mix in the flour until it forms a dough.
- Form the dough into a 1 1/2 inch thick log, wrap it in plastic and let it chill out in the fridge for 2 hours to over night.
- Slice the log into 1/4 inch thick slices.
- Place the cookies on a baking sheet 1 inch apart from each other, brush with the egg white and top with the pecan laves and the turbinado sugar.
- Bake the cookies in a 350F/180C preheated oven until lightly golden brown on the edges, about 10-12 minutes, turning the baking sheet around half way through.