Maple Pecan Shortbread Cookies
Maple Pecan Shortbread Cookies
These maple pecan cookies are buttery, light and have just the right amount of crispness. Shortbread dough is made with minimal ingredients and can be flavored however you like. I’m Canadian so I naturally love all things maple which is reflected in this cookie and specially in the luscious maple icing that generously coats the tops.
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Makes 10 large cookies
Ingredients
2 cups (240g) Flour, sifted
2/3 cup (145g) Vegan Butter, at room temperature
2/3 cup (65g) Powdered Sugar, sifted
1 Tbsp Cornstarch
1 Tbsp (15ml) Maple Syrup
1 tsp (5ml) Vanilla
1/2 tsp (2.5g) Salt
1/2 cup (50g) Pecans, chopped fine (divided)
Maple Icing
1 cup (100g) Powdered Sugar, sifted
1/3 cup (107g) Maple Syrup
2 Tbsp (30g) Vegan Butter, melted
Equipment
Hand Mixer or Stand Mixer
Rolling Pin
Cookie Cutter ( i used a maple leaf that measures roughly 3”x4”)
Note: smaller cookie cutters will yield more cookies. You can also choose to roll the dough into a log shape before wrapping and refrigerating. Instead of rolling out the dough, just cut 1/4” slices. Bake at 325 for 20 minutes or until the edges are lightly browned.
Directions
1.With a hand or stand mixer, cream together the room temperature butter, sifted powdered sugar and cornstarch until light and fluffy, about 1-2 minutes.
2. Add in the vanilla, maple syrup and 1/4 cup of the finely chopped pecans and give it a quick mix. to incorporate.
3.Add in the salt and sifted flour and mix until a dough forms. Do not over mix or work the dough. It should stay together when squeezed. Turn the dough out onto a clean surface and pat into a disc shape. Wrap with cling film and refrigerate for 30 minutes.
4. Lightly flour a clean work surface, the rolling pin and the cookie cutter. Roll the dough out in either a rectangle or oval shape that is 1/4” thick.
5.Cut out as many cookies as you can and place them on a lined baking sheet pan. Gather the scraps and roll out the remaining dough until there is nothing more to use. You should get 10 large cookies using a 3”x 4” maple leaf cutter. See note.
6.Bake at 325 for 20 minutes or until the cookie edges are just lightly browned. Allow to rest for 5 minutes before transferring to a baking rack to cool completely.
7.Make the maple icing, by mixing the sifted powdered sugar, maple syrup and melted butter in a shallow bowl. A creamy viscous icing will form. If a layer forms on top from sitting, just give the mixture a stir until it is incorporated again.
8.Once the cookies have cooled completely, dip the top sides into the icing and give the cookie a gentle shake to smooth out the icing. Sprinkle the remaining finely chopped pecans on one side of the iced cookies and place them on a rack to set up and dry.
Cookies will keep up to 5 days in an airtight container.
