MAPLE PECAN SHORTBREAD
Serves: 12
MAPLE PECAN SHORTBREAD
Ready in: 50 MinTotal time: 50 Min
I love the flavor of real maple syrup (look for Grade B…the Chef’s choice for rich maple syrup) and I love pecans! Really, how could these be bad?
Ingredients
- 2 1/4 cups all-purpose flour
- 1/2 cup cake flour
- 1/2 teaspoon sea salt
- 1 cup pecans, toasted and finely chopped
- 2 sticks (8 ounces) of unsalted butter at room temperature
- 1 cup granulated sugar
- 1/4 cup pure maple syrup
- 1 egg
- 1/2 cup pecan halves
- 1/4 cup turbinado or decorating sugar
Instructions
- Combine the flour, salt, and chopped pecans in a large mixing bowl. In a separate bowl using an electric mixer, cream the butter and sugar until light and fluffy. Beat in the maple syrup followed by the egg. Mix in the flour until it forms a dough. Form the dough into a 1 1/2-inch thick log, wrap it in plastic wrap, and let chill in the fridge for 2 hours or overnight.
- To bake, preheat the oven to 350°F. 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 each with pecan halves and a sprinkling of turbinado sugar.
- Bake the cookies until lightly golden brown on the edges, about 10-12 minutes, turning the baking sheet around halfway through.
