Shelly's Recipe

MAPLE-PECAN SHORTBREAD

Category: Cookies

2 1/4 cups all-purpose flour, plus more for work surface
1/2 cup cake flour
1/2 teaspoon salt
1/2 cup finely chopped pecans
1 cup (2 sticks) unsalted Real Butter, room temperature
3/4 cup granulated sugar
1/4 cup pure maple syrup
1 large egg yolk
1/4 teaspoon pure maple extract (I omitted this)
1 large egg, lightly beaten
2-3 dozen pecan halves (one half per cookie)
Turbinado sugar, for sprinkling

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 (if using); 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 and chill until firm, 1 1/2 hours or overnight.

Preheat oven to 350 degrees. Line baking sheet with parchment paper.

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; Place one pecan half in the center of the cookie. 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. Store in airtight containers at room temperature up to four days.

Makes 2-3 dozen.

NOTE: Recipe says it makes 2 dozen, but I got 36 cookies. So plan accordingly so you have enough pecan halves to top each shortbread round.