INGREDIENTS
Pecan Shortbread Cookies
--Butter- I recommend unsalted butter, as when adding the candied pecans or bacon, the additional salt is enough. Ensure the butter is at room temperature so it can be creamed well.
--Sugar - Granulated or caster sugar is used. The recipe states granulated as its mainstream, but either can be used.
--Flour - Plain (all-purpose) flour creates the perfect structure for the cookies to maintain their shape.
--Pecans - I recommend toasting the pecans before adding them to the shortbread. This isn't a pre-requisite, but I find the toasty, nutty flavour shines through. Note: Chop the pecans finely. Larger pieces will create rough, uneven edges on the cookies. Smaller pieces also distribute throughout the dough.
--Maple syrup - Just enough to add more flavour to the cookies; use proper maple syrup rather than the flavouring. Alternatively, add in vanilla extract.
Maple Glaze
--Powdered icing sugar- Sift well to remove any lumps
--Maple syrup - For the ultimate maple flavour, quite a bit of maple syrup of used to create a thick maple glaze.
--Butter - A small amount of butter added to the glaze creates a lovely gloss and helps the glaze set as the butter solidifies.
STEP 1. Cream together the butter, sugar and maple syrup. Cream until the butter is pale. Add the maple syrup in and give it a quick mix together. Make sure to scrape down the sides and bottom of the bowl (Images 1 & 2).
STEP 2. Add in flour and pecans and beat them together. Add the flour and pecans into the creamed butter and, on low speed, mix them all together until they just combine. The dough will look quite raggedy (Images 3 & 4).
STEP 3. Form a dough and roll it out. With your hands, squeeze the cookie dough together, making a ball. Press it into a rough disc. Then on a lightly floured surface, roll it out (Images 5 & 6).
STEP 4. Cut out cookie shapes and chill. Use a floured cookie cutter, I have my leaf-shaped one here, and stamp out as many shapes as you can fit in the dough. Lay shortbread cutouts onto a baking tray lined with parchment paper. Bring together any scraps, re-roll and stamp out more cookies. And then again, if needs be. When you re-form the dough, it pulls flour from the benchtop and may dry out the dough. A couple of drops of water to the dough helps (Images 7 & 8).
STEP 5. Bake. The cookies are baked until they're just turning golden on the edges. I like my shortbread soft and buttery. But if you'd prefer yours on the crisper side, leave them in the oven for a couple of minutes longer.
Maple Glaze
STEP 1. Make the Maple Glaze. Pop all the ingredients into a bowl and stir until smooth and lump-free. It's a thick glaze, but you can pop it in the microwave for ten seconds to loosen it up (Images 13 & 14).
STEP 2. Dip Pecan Shortbread Cookies into the glaze and decorate. Dip the top of each shortbread into the glaze and let any excess glaze drip off. Sprinkle the candied pecans.
For more recipes--and mouth-watering photos of desserts--visit Emma's website!
https://emmaduckworthbakes.com/
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