Maple Pecan Shortbread

Popular
Maple Pecan Shortbread
45 min.
30
155kcal

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If you’re seeking a delightful treat that perfectly balances rich buttery flavors with the sweet taste of maple, look no further than these delectable Maple Pecan Shortbread cookies. Perfect for gatherings, these cookies not only cater to the sweet tooth but also evoke a sense of warmth and nostalgia with each bite. Imagine cozy afternoons with a cup of tea, the irresistible aroma of maple wafting through the kitchen as your loved ones gather around to indulge in these irresistible delights.

Crafted with a blend of all-purpose and cake flours, these cookies achieve a tender yet crisp texture that melts in your mouth. The unique combination of maple sugar and pure maple syrup adds a depth of flavor that elevates the shortbread beyond the ordinary, while the toasted pecans bring a satisfying crunch to every bite. Whether you’re preparing them for a festive dessert table or just to enjoy at home, the preparation is simple—a brief chill in the fridge enhances the flavors and makes slicing a breeze!

At just 155 calories per cookie, these Maple Pecan Shortbread delights are a delicious treat you can feel good about enjoying. So, roll up your sleeves, gather your ingredients, and embark on an enjoyable baking adventure that will surely leave an impression on family and friends alike!

Ingredients

  • 0.5 cup cake flour 
  • large egg white lightly beaten ()
  • large egg yolk 
  • 2.3 cups flour all-purpose
  • 0.5 cup granulated sugar 
  • 0.3 cup maple sugar 
  • 0.3 cup maple syrup pure
  • 0.5 cup pecan halves 
  • 0.5 cup pecans toasted finely chopped ( and )
  • 0.5 teaspoon salt 
  • 0.3 cup sugar 
  • cup butter unsalted room temperature (2 sticks) ()

Equipment

  • bowl
  • baking sheet
  • oven

Directions

  1. Mix the flours, salt and pecans in a large bowl.
  2. Cream the butter and sugars in a large bowl until light and fluffy.
  3. Beat in the maple syrup followed by the egg yolk.
  4. Mix in the flour until it forms a dough.
  5. Form the dough into a 1 1/2 inch thick log, wrap it in plastic and let it chill out in the fridge for 2 hours to over night.
  6. Slice the log into 1/4 inch thick slices.
  7. Place the cookies on a baking sheet 1 inch apart from each other, brush with the egg white and top with the pecan laves and the turbinado sugar.
  8. Bake the cookies in a 350F preheated oven until lightly golden brown on the edges, about 10-12 minutes, turning the baking sheet around half way through.

Nutrition Facts

Calories155kcal
Protein4.57%
Fat50.35%
Carbs45.08%

Properties

Glycemic Index
11.05
Glycemic Load
10.28
Inflammation Score
-2
Nutrition Score
3.2213043055457%

Flavonoids

Cyanidin
0.35mg
Delphinidin
0.24mg
Catechin
0.24mg
Epigallocatechin
0.19mg
Epicatechin
0.03mg
Epigallocatechin 3-gallate
0.08mg

Nutrients percent of daily need

Calories:154.81kcal
7.74%
Fat:8.81g
13.55%
Saturated Fat:4.17g
26.03%
Carbohydrates:17.74g
5.91%
Net Carbohydrates:17.12g
6.23%
Sugar:8.44g
9.38%
Cholesterol:22.39mg
7.46%
Sodium:42.46mg
1.85%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:1.8g
3.59%
Manganese:0.38mg
18.98%
Selenium:4.78µg
6.83%
Vitamin B1:0.1mg
6.69%
Vitamin B2:0.1mg
5.72%
Folate:19.67µg
4.92%
Vitamin A:199.15IU
3.98%
Iron:0.6mg
3.32%
Vitamin B3:0.62mg
3.1%
Copper:0.06mg
3.06%
Zinc:0.39mg
2.61%
Phosphorus:25.55mg
2.56%
Fiber:0.62g
2.48%
Magnesium:7.85mg
1.96%
Vitamin E:0.25mg
1.67%
Potassium:41.87mg
1.2%
Calcium:11.61mg
1.16%
Vitamin B5:0.11mg
1.07%