Maple-pecan shortbread

Maple-pecan shortbread

Too few ratings

jocelynl


“There’s always maple syrup in my pantry, and when I’m craving for some buttery shortbread cookies I like to add a touch of maple syrup with some crunchy pecans. This trio makes the perfectly guilty pleasure. If you want to share your recipe on Kitchen Stories, send it to community@kitchenstories.io”

Difficulty

Easy 👌
25
min.
Preparation
25
min.
Baking
10
min.
Resting

Ingredients

Servings:-8+
220 g butter (room temperature)
40 g confectioner's sugar
80 ml maple syrup
¼ tsp salt
¼ tsp vanilla extract
320 g flour
120 g pecans
Metric
Imperial

Utensils

  • baking sheet
  • food processor
  • oven
  • stand mixer with paddle
  • bowl
  • parchment paper
  • knife

Nutrition per serving

Cal
405
Protein
6g
Fat
33g
Carb
43g

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Step 1/4

Preheat oven to 160°C/325°F. Cut butter into small cubes and mix with confectioner's sugar, maple syrup, salt and vanilla extract with an electric beater until smooth. Slowly add the flour and continue to mix.
  • 220 butter (room temperature)
  • 40 confectioner's sugar
  • 80 ml maple syrup
  • ¼ tsp salt
  • ¼ tsp vanilla extract
  • 320 flour
  • oven
  • stand mixer with paddle
  • bowl
  • knife

Preheat oven to 160°C/325°F. Cut butter into small cubes and mix with confectioner's sugar, maple syrup, salt and vanilla extract with an electric beater until smooth. Slowly add the flour and continue to mix.

Step 2/4

Crush pecans and combine thoroughly with the mixture. Save some if you would like to press them into the shortbread.
  • 120 pecans
  • food processor

Crush pecans and combine thoroughly with the mixture. Save some if you would like to press them into the shortbread.

Step 3/4

If the dough is too sticky to work with, freeze it briefly for approx. 6 – 8 min. Form a log and cut dough into desired shape, then place the shortbread on a lined baking tray. Bake at 160°C/325°F for approx. 12 min. Rotate the sheet and bake for another  10 – 13 min. Take the shortbread out, let cool, and enjoy!
  • baking sheet
  • parchment paper

If the dough is too sticky to work with, freeze it briefly for approx. 6 – 8 min. Form a log and cut dough into desired shape, then place the shortbread on a lined baking tray. Bake at 160°C/325°F for approx. 12 min. Rotate the sheet and bake for another 10 – 13 min. Take the shortbread out, let cool, and enjoy!

Step 4/4

Want to share your recipe with our awesome community? Each week, we'll be choosing your best recipes to test cook, photograph, and publish on Kitchen Stories for the world to see! Simply email us at community@kitchenstories.io and send us your recipe.

Want to share your recipe with our awesome community? Each week, we'll be choosing your best recipes to test cook, photograph, and publish on Kitchen Stories for the world to see! Simply email us at community@kitchenstories.io and send us your recipe.