Maple Pecan Shortbread Recipes

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MAPLE-PECAN SHORTBREAD

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



Maple-Pecan Shortbread image

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.

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

MAPLE PECAN SHORTBREAD

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



Maple Pecan Shortbread image

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

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

MARTHA'S MAPLE-PECAN SHORTBREAD

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



Martha's Maple-Pecan Shortbread image

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.

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

MAPLE-PECAN SHORTBREAD

Categories     Cake     Cookies     Bake     Pecan

Yield Makes about 2 dozen

Number Of Ingredients 11



Maple-Pecan Shortbread image

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.

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

MAPLE PECAN SHORTBREAD SQUARES

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



Maple Pecan Shortbread Squares image

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!

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

MAPLE SHORTBREAD BARS

Shortly after the attacks of Sept. 11, 2001, Regina Schrambling wrote of the healing power of cooking. "The food is not really the thing," she said. "It's the making of it that gets you through a bad time." This recipe, adapted from "The New Carryout Cuisine" by Phyllis Méras with Linda Glick Conway, was one she turned to in the trying days that followed. A mere two steps, and ready in less than an hour, it's comfort in a pan, just as good for when the darkness creeps up as it is for those days when you just need a bit more. And to those who might scoff at the two sticks of butter? Consider taking Schrambling's words to heart: "Abstemiousness," she wrote, "is not an option when you're feeling low."

Provided by Regina Schrambling

Categories     easy, cookies and bars

Time 55m

Yield 39 bars

Number Of Ingredients 12



Maple Shortbread Bars image

Steps:

  • Heat oven to 350 degrees. For crust, combine flour, sugar and salt in a bowl. Cut butter into slices, and cut in with pastry blender or 2 knives until mixture is crumbly. Press into bottom and half an inch up the sides of a 9- by 13-inch baking pan. Bake 15 minutes, or until edges begin to brown. Cool on rack.
  • For filling, combine all ingredients except pecans, and mix until smooth. Pour into cooled crust. Distribute nuts evenly over top. Bake 30 minutes, or until filling is set. Cool on a rack before cutting.

Nutrition Facts : @context http, Calories 173, UnsaturatedFat 5 grams, Carbohydrate 20 grams, Fat 10 grams, Fiber 1 gram, Protein 2 grams, SaturatedFat 4 grams, Sodium 67 milligrams, Sugar 14 grams, TransFat 0 grams

2 cups flour
1/2 cup sugar
1/2 teaspoon salt
2 sticks unsalted butter, chilled
1 1/2 cups packed brown sugar
2/3 cup real maple syrup
2 eggs
4 tablespoons unsalted butter, melted
1 teaspoon vanilla
1 teaspoon maple extract
1/2 teaspoon salt
2 cups coarsely chopped pecans

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