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What kind of recipe is it?
Maple-Pecan Shortbread is a delightful treat that combines the rich, buttery flavor of traditional shortbread with the warm sweetness of maple syrup and the crunchy texture of pecans.
This recipe is unique due to its use of maple syrup, which adds a distinct, earthy sweetness that sets it apart from standard shortbread. Perfect for both novice and experienced bakers, this dish is ideal for holiday gatherings, coffee breaks, or simply indulging your sweet tooth.
It’s a comforting dessert that appeals to anyone who appreciates the cozy flavors of fall.
Ingredients
Here’s a detailed table of the ingredients required for the Maple-Pecan Shortbread recipe, along with the specific quantities needed:
| Ingredient | Quantity |
|---|---|
| Unsalted Butter | 1 cup (2 sticks) |
| Granulated Sugar | ½ cup |
| Maple Syrup | ¼ cup |
| All-Purpose Flour | 2 cups |
| Chopped Pecans | 1 cup |
| Vanilla Extract | 1 teaspoon |
| Salt | ¼ teaspoon |
Make certain to have all the ingredients measured out before you begin your cooking steps to guarantee a smooth baking process!
Cooking Steps
- Preheat the oven to 175°C (350°F) and position the oven rack in the center.
- Line a 20 cm (8 inch) square baking pan with parchment paper, leaving an overhang on two sides for easy removal after baking.
- In a large mixing bowl, beat 240 ml (1 cup) of unsalted butter with 100 g (½ cup) granulated sugar using an electric mixer on medium speed until the mixture is light and fluffy, about 3-4 minutes.
- Add 60 ml (¼ cup) of maple syrup and 5 ml (1 teaspoon) of vanilla extract to the butter mixture; mix on low speed until well combined.
- In a separate bowl, whisk together 240 g (2 cups) of all-purpose flour and 1.5 g (¼ teaspoon) of salt. Gradually add this dry mixture to the wet mixture, mixing on low speed until just combined.
- Fold in 120 g (1 cup) of chopped pecans using a spatula until evenly distributed throughout the dough.
- Transfer the dough into the prepared baking pan and press it evenly into the bottom, ensuring it’s compact.
- Use a fork to prick the surface, creating small holes to help steam escape while baking.
- Bake in the preheated oven for 25-30 minutes, or until the edges are lightly golden, and the center feels firm to the touch.
- Remove from the oven and allow the shortbread to cool in the pan for about 10 minutes before lifting it out using the parchment overhang.
- Place the shortbread on a wire rack to cool completely, which should take an additional 30-40 minutes.
- Cut into squares or rectangles once cooled.
- Store the Maple-Pecan Shortbread in an airtight container at room temperature for up to one week for peak freshness.
Variations
- Chocolate Chip Maple-Pecan: Replace half of the chopped pecans (60 g) with chocolate chips (120 g) for a decadent twist.
- Vegan Maple-Pecan: Substitute unsalted butter with 240 ml (1 cup) of coconut oil and use a flaxseed egg (1 tablespoon flaxseed meal mixed with 3 tablespoons water) instead of the egg.
- Gluten-Free Maple-Pecan: Use 240 g (2 cups) of gluten-free all-purpose flour blend instead of regular flour for a gluten-free version.
- Lemon-Zest Maple-Pecan: Add the zest of 1 lemon (about 5 g) to the butter mixture for a bright citrus flavor that complements the sweetness of maple syrup.
Tips on plating and presentation
When I plate my Maple-Pecan Shortbread, I focus on showcasing their rich, buttery texture and inviting aroma.
A simple white plate enhances their golden hue, while a sprinkle of powdered sugar adds a touch of elegance.
I like to arrange them in a neat pile, garnishing with a couple of pecans and a drizzle of maple syrup for a finishing touch that pops.
What other dishes can I pair it with?
After carefully plating my Maple-Pecan Shortbread, I start thinking about the delightful dishes that can accompany it.
A creamy pumpkin soup makes a warm, comforting pairing, while a fresh arugula salad adds a peppery contrast.
I also love serving them alongside spiced cheese boards for a savory touch.
These combinations highlight the sweet and nutty flavors of the shortbread beautifully.
What drinks can I pair it with?
While enjoying my Maple-Pecan Shortbread, I find that certain drinks elevate the experience even further.
A warm cup of spiced chai or a classic Earl Grey tea complements the buttery flavors beautifully.
If I’m in the mood for something stronger, a sweet dessert wine like late-harvest Riesling pairs perfectly, enhancing the nutty notes.
It’s all about finding that delightful balance!
Frequently Asked Questions
Can I Use Other Nuts Instead of Pecans?
I’ve swapped pecans for walnuts or almonds before, and they worked great. Just make sure to adjust the flavors a bit to match your chosen nut. Trust me, it can be delicious!
How Can I Store Leftover Shortbread?
I usually store leftover shortbread in an airtight container at room temperature. If I want it to last longer, I sometimes refrigerate it. Just make sure it’s sealed well to keep it fresh!
Is This Recipe Suitable for Vegan Diets?
No, this recipe isn’t suitable for vegan diets since it includes butter and sometimes eggs. I’d recommend substituting those with plant-based alternatives like coconut oil or flaxseed to create a delicious vegan version!
Can I Freeze the Shortbread Dough?
Yes, you can freeze the shortbread dough! I often wrap it tightly in plastic wrap and place it in a freezer bag. It’ll stay fresh for up to three months, ready for when I need it.
How Long Do the Cookies Last at Room Temperature?
They last about a week at room temperature if stored in an airtight container. I’ve found they stay fresh and delicious, but I usually devour them way before that time’s up! Enjoy them!