We have been on a cookie baking kick in our house this week and we’ll be doing even more this weekend! There is something soothing about baking to me, maybe its the Christmas music playing in the background and all the wonderful aromas coming from the oven! Let me tell you, the aroma that comes from these Maple Pecan Shortbread Cookies as they bake is just out of this world!
I love shortbread cookies for so many reasons! The dough is easy to make, as its just mixed up in a food processor. I love the crisp exterior and chewier interior of these and that you can really do so many varieties of flavors with them! The plain shortbread is a great base for so many cookie ideas!
The toasted pecans and pure maple syrup make these cookies so incredible!!! Like I said, the aromas…. just wow! If the toasted pecans and maple syrup in the cookie weren’t enough, well I made a simple maple buttercream {butter, powdered sugar and maple syrup} to go on top and then finished them off with more toasted pecans! I can’t wait for everyone to taste these on Christmas, I know they will be a huge hit!
- For the cookie:
- 1 3/4 cup unbleached all purpose flour
- 3/4 cup powdered sugar
- a pinch of salt
- 1 stick unsalted butter, cold and diced
- 1 egg, room temp
- 3 Tbsp pure maple syrup
- 3/4 cup whole pecans, divided
- For the buttercream:
- 1/2 stick unsalted butter, room temp
- 1/2 cup powdered sugar
- 3 Tbsp pure maple syrup
- Preheat your oven to 350 degrees.
- Place the pecans on a baking sheet and toast in the oven for about 8 minutes.
- Allow the pecans to cool completely and then give them a course chop. Set aside.
- With the dough blade in a food processor add the flour, powdered sugar and salt. Pulse a few times to combine.
- Add the diced butter and mix just until the dough resembles a course meal.
- Add in the egg, 1/2 cup of the toasted pecans and maple syrup. Pulse until the dough just comes together, allow a little of the dry mix to remain, ensuring you don’t over mix.
- Place the dough onto a lightly floured surface and gently knead the dough until combined.
- Roll the dough into a log, a couple inches high. Wrap in a piece of plastic wrap and place in the freezer for about 15 minutes.
- Once the dough is slightly hardened slice into approx 1/2 in rounds.
- Place on a lined baking sheet and bake for approx 14 minutes or until the bottoms and outermost edges are very lightly browned.
- While the cookies are baking you can make the buttercream. Add the butter and powdered sugar to a bowl and whip with a hand mixer until light and fluffy.
- Add in the maple syrup and mix for another minute of two.
- Cool the cookies on a cooling rack. Once cooled completely, smear a thin layer of the buttercream on the cookie and top with the remaining 1/4 cup of chopped toasted pecans.
Leslie
My boyfriend saw these on my computer and he is drooling a little. I love short bread cookies, they are my favorite! Thanks for sharing.
Angela LeMoine
Haha love it!!! Im thinking its time to make a batch for the boyfriend!