Maple Pecan Shortbread Recipes

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MAPLE-PECAN SHORTBREAD



Maple-Pecan Shortbread image

Sugary, nutty shortbread is a sure sign of the holidays.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cookie Recipes

Yield Makes about 2 dozen

Number Of Ingredients 11

2 1/4 cups all-purpose flour, plus more for work surface
1/2 cup cake flour, (not self-rising)
1/2 teaspoon salt
3/4 cup pecan halves (about 2 1/4 ounces), finely chopped
1 cup (2 sticks) unsalted butter, room temperature
3/4 cup granulated sugar
1/4 cup pure maple syrup
1 large egg yolk
1/4 teaspoon pure maple extract
1 large egg, lightly beaten
Turbinado sugar, for sprinkling

Steps:

  • Preheat oven to 350 degrees. Line baking sheet with parchment paper; set aside. Into a medium bowl, sift flours and salt. Whisk in 1/2 cup chopped pecans; set aside.
  • In the bowl of an electric mixer fitted with the paddle attachment, cream butter and granulated sugar on medium-high speed until smooth and light, about one minute. Add the maple syrup, egg yolk, and extract; beat on medium speed until well combined. On low speed, gradually add flour mixture, beating until just combined. Dough should be smooth and pliable. Flatten into a disk. Wrap in plastic; chill until firm, 1 1/2 hours or overnight.
  • On a lightly floured work surface, roll out dough to 1/4 inch thick. Cut out rounds using a two-inch cookie cutter; place one inch apart on prepared baking sheet. Brush tops with beaten egg; sprinkle centers with remaining 1/4 cup pecans. Sprinkle the entire surface with turbinado sugar.
  • Bake cookies, rotating baking sheet halfway through, until golden around the edges, 10 to 12 minutes. Transfer to a wire rack to cool.

MAPLE PECAN SHORTBREAD



Maple Pecan Shortbread image

A delicious spin on classic shortbread cookies - these are light and buttery with the crunch of pecans and the hint of maple. They make the perfect holiday dessert treat for gift-giving.

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 2h40m

Yield 40

Number Of Ingredients 9

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 Gold Medal™ all-purpose flour
1 cup finely chopped pecans, toasted
1/4 cup coarse sugar
40 pecan halves, if desired
3 tablespoons real maple syrup

Steps:

  • 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.
  • 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.
  • 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.
  • 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.

Nutrition Facts : Calories 160, Carbohydrate 15 g, Fat 2, Fiber 1 g, Protein 1 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 95 mg

MARTHA'S MAPLE-PECAN SHORTBREAD



Martha's Maple-Pecan Shortbread image

These sweet and nutty shortbread cookies would be perfect with an afternoon cup of tea. Martha made this recipe on Martha Bakes episode 607.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cookie Recipes

Yield Makes 12

Number Of Ingredients 9

2 1/4 cups all-purpose flour, plus more for work surface
1/2 cup cake flour (not self-rising)
1/2 teaspoon salt
1/2 cup pecan halves (about 2 1/4 ounces), finely chopped
1 cup (2 sticks) unsalted butter, room temperature
3/4 cup sugar
1/4 cup pure maple syrup, preferably Grade B
1 large egg yolk
1/4 teaspoon pure vanilla extract

Steps:

  • Whisk flours, salt, and chopped pecans in a bowl.
  • In the bowl of an electric mixer fitted with the paddle attachment, beat butter and sugar on medium-high speed until smooth and light, about 1 minute. Add maple syrup, egg yolk, and vanilla; beat on medium until well combined. On low speed, gradually add flour mixture; beat until just combined. Dough should be smooth and pliable. Flatten into a square. Wrap in plastic; refrigerate until firm, 1 1/2 hours or overnight.
  • Preheat oven to 275 degrees. Line a baking sheet with parchment paper.
  • On a lightly floured work surface, roll out dough into a 1/2-inch-thick rectangle. Cut out squares using a 3-inch fluted square cutter; place 1 inch apart on prepared baking sheet.
  • Bake cookies, rotating sheet halfway through, until golden just around the edges, 1 hour to 1 hour and 15 minutes. Transfer to a wire rack to cool. Cookies can be stored in an airtight container at room temperature up to 4 days.

MAPLE BUTTER PECAN SHORTBREAD



Maple Butter Pecan Shortbread image

The pecan bars you've been waiting for: a butter crust with pecan pie-like topping.

Provided by Land O'Lakes

Categories     Shortbread     Cookie     Butter     Pecan     Maple     Nut     Dairy     Dessert     Bar     Dessert

Yield 25 bars

Number Of Ingredients 9

Shortbread
1/2 cup Land O Lakes® Butter softened
1/3 cup firmly packed brown sugar
1 cup all-purpose flour
Topping
1/3 cup firmly packed brown sugar
3 tablespoons pure maple syrup
1 large Land O Lakes® Egg
1/2 cup finely chopped pecans

Steps:

  • Heat oven to 350°F.
  • Combine butter and 1/3 cup brown sugar in small bowl. Beat at medium speed, scraping bowl often, until creamy. Add flour; beat at low speed, scraping bowl often, until mixture forms a dough. Press evenly into ungreased 8-inch square baking pan. Prick with fork. Bake 20 minutes.
  • Meanwhile, combine 1/3 cup brown sugar, maple syrup and egg in small bowl; mix well.
  • Spread topping over hot, partially baked shortbread; sprinkle with pecans. Continue baking 12-16 minutes or until lightly browned. Immediately run knife around edges to loosen. Cool completely. Cut into bars.

Nutrition Facts : Calories 100 calories, Fat 6 grams, SaturatedFat grams, Transfat grams, Cholesterol 20 milligrams, Sodium 45 milligrams, Carbohydrate 12 grams, Fiber 0 grams, Sugar grams, Protein 1 grams

MAPLE AND PECAN SHORTBREADS



Maple and Pecan Shortbreads image

Provided by Chuck Hughes

Categories     dessert

Time 2h25m

Yield 24 bars

Number Of Ingredients 9

1/4 cup/60 ml packed light brown sugar
1 stick/125 ml unsalted butter, softened (1/2 cup)
1 teaspoon/5 ml pure vanilla extract
1 1/4 cups/310 ml all-purpose flour, plus more for dusting
Pinch fine salt
1 1/2 cups/355 ml pure maple syrup
Ice water, for chilling
1 cup/250 ml pecans, toasted, chopped
Flaked sea salt, such as Maldon, for garnish

Steps:

  • Preheat the oven to 375 degrees F (190 degrees C).
  • For the shortbread: Line an 8-inch square baking pan with aluminum foil, making sure to leave several inches of overhang on each side to lift out the shortbread (or use a rectangular tart mold with removable bottom). Cream together the sugar and butter, using an electric mixer on medium speed, until light and fluffy, 1 to 2 minutes. Mix in the vanilla, and then the flour and salt. The dough will be crumbly, pea-size balls. Dust your fingers in flour, evenly distribute the crumbles throughout the dough, and then press evenly into the pan and the edges, forming a smooth dough. Refrigerate for 30 minutes. Bake until the shortbread is a nice golden brown, 20 to 25 minutes. Cool the crust completely in the pan set over a wire rack.
  • For the maple butter: Bring the maple syrup to a boil, without stirring, in a small high-sided saucepan over medium-high heat. Cook the syrup, lowering the heat to medium if it begins to foam up to the top of the pot, until a candy thermometer reaches 235 degrees F to 240 degrees F (113 to 116 degrees C), soft-ball stage, about 15 minutes. Place the saucepan in a basin or bowl of ice water. Let cool, without stirring, until the thermometer reads about 120 degrees F (50 degrees C), 20 to 30 minutes. Remove the saucepan from the water. Beat the syrup, using a hand-held electric mixer on medium-high speed, until creamy, light in color (like peanut butter) and thickened, about 5 minutes. Continue to stir the maple syrup using a wooden spoon until it has lightened a few more shades, lost some of its sheen and slowly oozes off the spoon. Spread the maple butter over the cooled crust. Top with the toasted pecans and gently press into the maple butter. Sprinkle with sea salt. Set the pan aside for 30 minutes so the maple butter can set. It will change from a shiny finish to a dull, matte finish. Gently lift out of the pan and cut into 24 pieces.

MAPLE-PECAN SHORTBREAD



Maple-Pecan Shortbread image

Categories     Cake     Cookies     Bake     Pecan

Yield Makes about 2 dozen

Number Of Ingredients 11

2 1/4 cups all-purpose flour, plus more for work surface
1/2 cup cake flour (not self-rising)
1/2 teaspoon salt
1/2 cup pecan halves (about 2 1/4 ounces), finely chopped, plus 24 whole pecan halves, for decorating
1 cup (2 sticks) unsalted butter, room temperature
3/4 cup granulated sugar
1/4 cup pure maple syrup, preferably Grade B
1 large egg yolk
1/4 teaspoon pure maple extract
1 large egg, lightly beaten
Turbinado sugar, for sprinkling

Steps:

  • Sift flours and salt into a bowl. Whisk in chopped pecans.
  • In the bowl of an electric mixer fitted with the paddle attachment, beat butter and granulated sugar on medium-high speed until smooth and light, about 1 minute. Add maple syrup, egg yolk, and extract; beat on medium speed until well combined. On low speed, gradually add flour mixture, beating until just combined. Dough should be smooth and pliable. Flatten into a disk. Wrap in plastic; refrigerate until firm, 1 1/2 hours or overnight.
  • Preheat oven to 350°F. Line a baking sheet with parchment paper.
  • On a lightly floured work surface, roll out dough to 1/4 inch thick. Cut out rounds using a 2-inch cookie cutter; place 1 inch apart on prepared baking sheet. Brush tops with beaten egg; place pecan half in the center of each cookie. Sprinkle the entire surface with turbinado sugar.
  • Bake cookies, rotating sheet halfway through, until golden around the edges, 10 to 12 minutes. Transfer to a wire rack to cool. Cookies can be stored in airtight containers at room temperature up to 4 days.

MAPLE PECAN SHORTBREAD SQUARES



Maple Pecan Shortbread Squares image

These Maple pecan squares are amazing. The crunch of the pecans and off-set by the beautiful shortbread and the sweetness from the maple means it isn't sickly! Edible perfection!

Provided by richardhanney

Time 1h10m

Yield Makes 1-16, depends how you cut it!

Number Of Ingredients 10

125g Plain flour
75g Light Brown Muscovado Sugar
115g Softened Unsalted Butter
125g Plain flour
75g Light Brown Muscovado Sugar
115g Softened Unsalted Butter
1 Large Egg
75g Light Brown Muscovado Sugar
45ml Pure Maple Syrup (as dark as possible)
60g Chopped Pecans

Steps:

  • Preheat an oven to 175 degrees C (350 degrees F)
  • Combine the flour and 75g light brown muscovado sugar in a mixer until well combined.
  • Mix in the softened butter until a dough has formed.
  • Press into a lined 20x20cm baking dish, and prick with a fork. If you don't have an 20x20cm dish you can use any rectangular dish. You may just have to make more shortbread, but that's never a bad thing!
  • Bake the shortbread in the preheated oven for about 20-30 minutes (depending on the amount of shortbread you make). It should look puffy and golden brown when done.
  • While the shortbread is baking, beat the egg in a mixing bowl along with 75g light brown muscovado sugar, maple syrup, and pecans.
  • Pour the pecan mixture over the hot shortbread and return to the oven. Continue baking until firmed, about 20-25 minutes. Remove from the oven, and immediately run a knife around the edges to prevent sticking if the mixture has got past the baking parchment. Cool completely, then cut how ever you like. ENJOY!

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