To continue our conversation about flavors that spark debate, I don’t think I’m way off base to add maple to the list, am I? For example, I implore you to show me the person who goes painstakingly pricking the bottom of each chocolate in an assorted box in a mad search for the maple-filled one (oh, don’t tell me you haven’t done the same seeking out a vanilla buttercream or caramel). Of course, I do think there are occasions where the deep, distinct flavor of maple can really shine, beyond the weekend breakfast table. And there’s no better time than November (ahem, right now) to incorporate some maple into your life, like in some buttery, crunchy Maple-Pecan Shortbread Cookies.
This recipe takes the familiar shortbread and gives it a little something special. Well, really two somethings–a studding of earthy pecans and the rich flavor of real maple syrup. That pancake syrup that’s been rolling around in your refrigerator door won’t do the trick here. You want the real deal, dark amber maple syrup. The grade you choose depends on how much maple flavor you want. I wanted just a hint, so I went with Grade A, but Grade B or C would be great for the real maple lovers out there.
I was inspired to do a maple cookie recipe not specifically because of some insane hankering for maple, but because I was dying for a logical reason to try out some of the coo-worthy cookie cutters that arrived on my doorstep last week. The upholder of Americana that is Ann Clark Ltd. got in touch with me recently, and really, I can’t think of a more adorable family business than hand-crafted cookie cutters that come from Vermont. As I type this, I’m just now realizing the maple-Vermont connection. Interesting that I chose to try out their maple leaf cutter first. Huh! How about that. Further evidence that raising a toddler causes you to operate subconsciously about 75% of the time.
Anyway, shortbread cookies of all sorts are the just the thing for this time of year. Simple to make with ingredients you probably have on hand right this very minute, and the perfect accompaniment to that afternoon mug of tea or coffee that keeps you pushing through the day, even when the day is seemingly turning to night at, like, 3:00 in the afternoon. Also, we’re not fully in holiday baking season just yet, so it might be nice to have a quick little baking project that doesn’t involve the all the production of the more intricate holiday cookie recipes that will be taking over our kitchens before we know it. And in honor of said holiday cookie extravaganzas, the good people from Ann Clark have sent me an adorable Holiday Cookie Cutter gift set to giveaway to one lovely reader! Hooray!
All you have to do to enter to win is to leave a comment answering this question:
What’s your favorite holiday cookie?
Comments for the contest will be closed on Thursday, November 19th at 8:00 pm PST. Winner will be chosen at random and announced this Friday, November 20th. Good luck!
To add some extra maple kick to this recipe, use 1/4 teaspoon maple extract in place of the vanilla, and use some maple sugar flakes (found at natural foods stores) instead of turbinado sugar for sprinkling on the cookies (with more ground pecans) before baking. To simplify the cutting process, shape the dough into two logs (each about 8-9 inches long) instead of a disc, before refrigerating. Slice the logs into rounds about 1/4 inch thick before brushing with the egg and sprinkling on the pecans and sugar mixture.
Makes about 2-3 dozen, depending on size
1 1/2 cups pecan halves
1/4 cup turbinado sugar (Sugar in the Raw), for sprinkling
2 1/4 cups all-purpose flour
1/2 cup cake flour
1/2 teaspoon salt
1 cup (2 sticks) unsalted butter, at room temperature
3/4 cup granulated sugar
1/4 cup pure maple syrup
1 egg yolk
1/2 teaspoon pure vanilla extract
1 large egg, lightly beaten
Begin by finely chopping the pecans in a food processor. Scoop out 1 cup of chopped pecans and place them in a large bowl. Give the remaining 1/2 cup pecans a few extra pulses to grind them even finer. Place these very finely chopped pecans into a small bowl and mix in the turbinado sugar with your fingertips to combine. Set aside.
Into the large bowl with the 1 cup of chopped pecans, sift together the flours and salt and whisk all to blend. Set aside.
In the bowl of a standing mixer fitted with the paddle attachment, cream the butter and sugar until light and fluffy on medium speed. Beat in the maple syrup and egg yolk and vanilla until well-blended. Reduce the mixer speed to low and slowly add the dry ingredients, stopping when the dough just begins to come together and clear the sides of the bowl–better to undermix than overmix here. Turn the dough out onto a work surface, kneading once or twice if necessary to ensure there are no dry pockets and the dough is evenly mixed. Shape into a disc (or logs for slice-and-bake cookies–see note) and wrap tightly in plastic wrap. Refrigerate until firm, about 1 1/2 hours.
When you’re ready to bake, preheat the oven to 350 degrees, and line two baking sheets with parchment paper or silicone liners.
Lightly dust a work surface with flour and lightly flour a rolling pin. Roll the dough out to about 1/4-inch thick, and cut into desired shapes, gathering the scraps and rerolling as necessary until nearly all the dough is cut (see note for slice-and-bake cookies). Place the cookies on the baking sheet about 1 inch apart. Brush the cookies lightly with the beaten egg and sprinkle generously with the pecan sugar. Bake until lightly golden on the edges and bottoms of the cookies, lifting one slightly to check underneath for doneness, about 12-15 minutes. Rotate the sheets halfway through baking. Cool on the baking sheets for a minute or two before transferring to wire racks to cool completely. Store in an airtight container at room temperature for up to four days.
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