Toasted Pecan Shortbread Cookies

• Vegetarian

• Condiments

  • 1/4 cup Maple syrup, pure

• Baking & Spices

  • 2 cups All-purpose flour, unbleached
  • 1/2 cup Powdered sugar
  • 1/2 tsp Salt

• Nuts & Seeds

  • 1/2 cup Pecan pieces

• Dairy

  • 1 cup Butter, unsalted

Found on thespeckledpalate.com

Description

Ingredients

• ½ cup pecan pieces
• 1 cup (2 sticks) unsalted butter, at room temperature
• ¼ cup pure maple syrup
• ½ cup powdered sugar
• 2 cups unbleached all-purpose flour
• ½ teaspoon salt

Directions

• Preheat the oven to 350°F. Line a baking sheet with parchment paper or a nonstick baking mat.
• Spread the pecan pieces over the prepared baking sheet.
• When the oven has finished preheating, place the pecan piece in the oven.
• Cook for 5-7 minutes, or until the pecans start browning and become fragrant. (Please keep an eye on the pecans, as you do not want to burn them!)
• When browned, remove from the oven, and set aside. Let come to room temperature, then chop so the pieces are smaller.
• In a large bowl, cream the softened butter, maple syrup and powdered sugar using a hand mixer.
• Sift the flour and salt into a separate bowl. Once mixed, sprinkle into the wet ingredients, stirring until the batter just comes together.
• Place a long piece of plastic wrap on the counter.
• Spread the cooled, chopped pecan pieces onto the center of the plastic wrap.
• Dollop the batter into the center of the plastic wrap to form a log shape over the pecan pieces. Press the pecans into the cookie batter, and rotate until every side of the batter has been covered.
• Seal by folding the plastic wrap over the cookie batter, then roll to create a rounded cookie log.
• Transfer the log to the refrigerator and chill for at least an hour.
• Chill in the refrigerator for at least two hours. (I left mine overnight, and that was ideal.)
• Preheat the oven to 350°F. Line a baking sheet with parchment paper or a nonstick baking mat.
• Remove the cookie log from the refrigerator.
• Using a pastry scraper, slice the dough into ½ thick cookies.
• Place the cookies on the prepared baking sheet, leaving 1 around each cookie.
• Once all the cookies have been sliced and placed on their baking sheet(s), transfer them to the freezer for a 10-minute chill.
• Once chilled, transfer the baking sheet(s) to the preheated oven.
• Bake 15-20 minutes, or until the tops are slightly golden.
• Let cool on a wire rack, then enjoy!