MAPLE BUTTER PECAN SHORTBREAD
Steps:
- Heat oven to 350°F.
- Combine butter and 1/3 cup brown sugar in small bowl. Beat at medium speed, scraping bowl often, until creamy. Add flour; beat at low speed, scraping bowl often, until mixture forms a dough. Press evenly into ungreased 8-inch square baking pan. Prick with fork. Bake 20 minutes.
- Meanwhile, combine 1/3 cup brown sugar, maple syrup and egg in small bowl; mix well.
- Spread topping over hot, partially baked shortbread; sprinkle with pecans. Continue baking 12-16 minutes or until lightly browned. Immediately run knife around edges to loosen. Cool completely. Cut into bars.
Nutrition Facts : Calories 100 calories, Fat 6 grams, SaturatedFat grams, Transfat grams, Cholesterol 20 milligrams, Sodium 45 milligrams, Carbohydrate 12 grams, Fiber 0 grams, Sugar grams, Protein 1 grams
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
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.
MAPLE PECAN SHORTBREAD SQUARES
These squares are my husband's favorite. We get some real, pure maple syrup from back home in Ontario, Canada, and they are just to die for. Hope you enjoy as much as we do.
Provided by Tracey Lafave Kessler
Categories Desserts Nut Dessert Recipes Pecan Dessert Recipes
Time 2h15m
Yield 16
Number Of Ingredients 7
Steps:
- Preheat an oven to 350 degrees F (175 degrees C).
- Combine the flour and 1/3 cup brown sugar in a mixer. Mix in the softened butter until a dough has formed. Press into an ungreased 8x8-inch baking dish, and prick with a fork.
- Bake the shortbread in the preheated oven until golden brown, about 20 minutes. While the shortbread is baking, beat the egg in a mixing bowl along with 1/3 cup brown sugar, maple syrup, and pecans. Pour the pecan mixture over the hot crust, and return to the oven. Continue baking until firmed, 12 to 15 minutes. Remove from the oven, and immediately run a knife around the edges to prevent sticking. Cool completely, then cut into 1-inch squares to serve.
Nutrition Facts : Calories 151.9 calories, Carbohydrate 18 g, Cholesterol 26.9 mg, Fat 8.6 g, Fiber 0.5 g, Protein 1.6 g, SaturatedFat 4 g, Sodium 48.3 mg, Sugar 11.3 g
MAPLE AND PECAN SHORTBREADS
Steps:
- Preheat the oven to 375 degrees F (190 degrees C).
- For the shortbread: Line an 8-inch square baking pan with aluminum foil, making sure to leave several inches of overhang on each side to lift out the shortbread (or use a rectangular tart mold with removable bottom). Cream together the sugar and butter, using an electric mixer on medium speed, until light and fluffy, 1 to 2 minutes. Mix in the vanilla, and then the flour and salt. The dough will be crumbly, pea-size balls. Dust your fingers in flour, evenly distribute the crumbles throughout the dough, and then press evenly into the pan and the edges, forming a smooth dough. Refrigerate for 30 minutes. Bake until the shortbread is a nice golden brown, 20 to 25 minutes. Cool the crust completely in the pan set over a wire rack.
- For the maple butter: Bring the maple syrup to a boil, without stirring, in a small high-sided saucepan over medium-high heat. Cook the syrup, lowering the heat to medium if it begins to foam up to the top of the pot, until a candy thermometer reaches 235 degrees F to 240 degrees F (113 to 116 degrees C), soft-ball stage, about 15 minutes. Place the saucepan in a basin or bowl of ice water. Let cool, without stirring, until the thermometer reads about 120 degrees F (50 degrees C), 20 to 30 minutes. Remove the saucepan from the water. Beat the syrup, using a hand-held electric mixer on medium-high speed, until creamy, light in color (like peanut butter) and thickened, about 5 minutes. Continue to stir the maple syrup using a wooden spoon until it has lightened a few more shades, lost some of its sheen and slowly oozes off the spoon. Spread the maple butter over the cooled crust. Top with the toasted pecans and gently press into the maple butter. Sprinkle with sea salt. Set the pan aside for 30 minutes so the maple butter can set. It will change from a shiny finish to a dull, matte finish. Gently lift out of the pan and cut into 24 pieces.
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
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
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
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.
MAPLE-PECAN SHORTBREAD
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.
MAPLE PECAN BARS
Baking these bars fills me with warm memories of my Grandma Marie, who made a similar recipe. The pecan treats are popular at our office cookie exchange.-Amanda Spearing, Newton, Iowa
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 5 dozen.
Number Of Ingredients 12
Steps:
- Preheat oven to 350°. In a large bowl, combine flour and confectioners' sugar. Cut in the butter until crumbly. Press into a greased 15x10x1-in. baking pan. Bake until edges are lightly browned, 12-15 minutes., Meanwhile, in a large heavy saucepan, combine brown sugar, butter, syrup, cinnamon and salt. Bring to a boil. Cook and stir over low heat until butter is melted. Stir in pecans, cream and vanilla. Remove from the heat; spread over crust., Bake until bubbly, 20-25 minutes longer. Cool on a wire rack. Cut into bars.
Nutrition Facts : Calories 180 calories, Fat 14g fat (5g saturated fat), Cholesterol 21mg cholesterol, Sodium 66mg sodium, Carbohydrate 15g carbohydrate (9g sugars, Fiber 1g fiber), Protein 1g protein.
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
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!
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