Maple Pecan Shortbread
Maple Pecan Shortbread takes around 45 minutes from beginning to end. This recipe makes 30 servings with 149 calories, 2g of protein, and 9g of fat each. For 30 cents per serving, this recipe covers 3% of your daily requirements of vitamins and minerals. Head to the store and pick up cake flour, salt, turbinado sugar, and a few other things to make it today. Plenty of people made this recipe, and 2453 would say it hit the spot. It is brought to you by Closet Cooking. It works well as a hor d'oeuvre. Overall, this recipe earns a not so great spoonacular score of 15%. If you like this recipe, you might also like recipes such as Maple Pecan Shortbread, Maple Pecan Gluten Free Shortbread (Paleo), and Maple Pecan Gluten Free Shortbread (Paleo).
Servings: 30
Ingredients:
1/2 cup cake flour
1 large egg white (lightly beaten)
1 large egg yolk
2 1/4 cups all-purpose flour
1/2 cup granulated sugar
1/4 cup maple sugar
1/4 cup pure maple syrup
1/2 cup pecan halves
1/2 cup pecans (toasted and finely chopped)
1/2 teaspoon salt
1/4 cup turbinado sugar
1 cup (2 sticks) unsalted butter (room temperature)
Equipment:
bowl
baking sheet
oven
Cooking instruction summary:
Directions:1. Mix the flours, salt and pecans in a large bowl.2. Cream the butter and sugars in a large bowl until light and fluffy.3. Beat in the maple syrup followed by the egg yolk.4. Mix in the flour until it forms a dough.5. 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.6. Slice the log into 1/4 inch thick slices.7. 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.8. Bake the cookies in a 350F preheated oven until lightly golden brown on the edges, about 10-12 minutes, turning the baking sheet around half way through.
Step by step:
1. Mix the flours, salt and pecans in a large bowl.
2. Cream the butter and sugars in a large bowl until light and fluffy.
3. Beat in the maple syrup followed by the egg yolk.
4. Mix in the flour until it forms a dough.
5. 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.
6. Slice the log into 1/4 inch thick slices.
7. 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.
8. Bake the cookies in a 350F preheated oven until lightly golden brown on the edges, about 10-12 minutes, turning the baking sheet around half way through.
Nutrition Information:
covered percent of daily need
