Maple Pecan Shortbread 1 cup butter or margarine, softened 3/4 cup maple sugar or granulated sugar 1 teaspoon vanilla 1/4 teaspoon salt 1 3/4 cups all-purpose flour 1 cup finely chopped pecans, toasted 1/4 cup coarse sugar 40 pecan halves, if desired 3 tablespoons real maple syrup 1 In large bowl, beat butter, 1/2 cup of the maple sugar, the vanilla and salt with electric mixer on medium speed 3 minutes or until light and fluffy. On low speed, gradually add flour, beating just until blended. Stir in chopped pecans. 2 Shape dough into 11x2-inch log. Mix remaining 1/4 cup maple sugar and coarse sugar; roll dough log in sugar mixture, pressing lightly to coat. Wrap in plastic wrap; refrigerate 2 hours or until firm. 3 Heat oven to 350°F. Unwrap dough; cut into 40 (1/4-inch) slices. On ungreased cookie sheets, place slices 1 inch apart. Top each slice with pecan half. 4 Bake 12 to 14 minutes or until edges are golden brown. Cool 2 minutes; remove from pans to cooling racks to cool completely. Brush cookies with maple syrup. Let stand until dry.
Posted on: Thu, 04 Jul 2013 03:51:28 +0000
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