Maple Pecan Shortbread Cookies. Oh, the sweet surrender of buttery, crumbly goodness! Doesn’t that name just conjure images of crisp autumn leaves and cozy evenings by the fire? Ever wondered why it’s called “shortbread?” Is it because the ingredient list is short and very basic?
Or because these cookies are short-lived once you start devouring them? Whatever the reason, these melt-in-your-mouth treats are sure to impress. So, grab your mixing bowls and let’s bring a slice of fall right into the taste buds. Don’t wait, bake a batch with this recipe now!
Why You’ll Love These Maple Pecan Shortbread Cookies:
Beyond their heavenly taste, Maple Pecan Shortbread Cookies are a winner for other reasons too.. The highlight has to be the perfect blend of sweet maple syrup, crunchy pecans, and buttery shortbread. Baking them at home is much more affordable than buying specialty cookies at a bakery.
The toasted pecans add a special layer of flavor and texture, these cookies would be the perfect after-dinner treat. For another shortbread twist, try our Lemon Shortbread Cookies! These Maple Pecan Cookies will be an instant hit!
Key Ingredients for Maple Pecan Shortbread Cookies:
- 1 cup (2 sticks) unsalted butter, softened
- 1/2 cup powdered sugar
- 1/4 cup maple syrup
- 1 teaspoon vanilla extract
- 2 1/4 cups all-purpose flour
- 1/2 teaspoon salt
- 1 cup chopped pecans, toasted
How to Make Maple Pecan Shortbread Cookies:
Maple Pecan Shortbread Cookies are super simple, delivering a rich, buttery flavor enhanced by maple syrup and toasted pecans. These cookies take about 35-40 minutes start to finish.
Step-by-Step Instructions:
- Toast Pecans: Preheat oven to 350°F (175°C). Spread chopped pecans on a baking sheet and toast for 5-7 minutes, or until fragrant. Let cool.
- Cream Butter and Sugar: In a large bowl, cream together the softened butter and powdered sugar until light and fluffy.
- Add Maple Syrup and Vanilla: Beat in the maple syrup and vanilla extract until well combined.
- Combine Dry Ingredients: In a separate bowl, whisk together the flour and salt.
- Gradually Add Dry Ingredients: Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Stir in Pecans: Fold in the toasted pecans.
- Shape Dough: Form the dough into a log about 2 inches in diameter. Wrap in plastic wrap and chill in the refrigerator for at least 1 hour.
- Slice and Bake: Preheat oven to 325°F (165°C). Remove the dough from the refrigerator and slice into 1/4-inch thick rounds.
- Bake: Place the cookie slices on a baking sheet lined with parchment paper. Bake for 12-15 minutes, or until the edges are lightly golden.
- Cool: Remove from oven and let cool on baking sheet for 5 minutes before transferring to a wire rack to cool completely.
What to Serve Maple Pecan Shortbread Cookies With
Enjoy these shortbread cookies with a cup of hot tea, coffee, or even a glass of milk. These cookies would pair well with Apple Cider or a warm cup of chai tea.
Top Tips for Perfecting Maple Pecan Shortbread Cookies:
- Don’t Overmix the Dough: Overmixing can result in tough cookies. Mix until just combined.
- Chill the Dough: Chilling the dough is crucial for preventing the cookies from spreading during baking.
- Toast the Pecans: Toasting the pecans enhances their flavor and adds a delightful crunch.
- Bake Low and Slow: Baking at a lower temperature ensures the cookies bake evenly and stay tender.
- Store Correctly: prevent the cookies from getting chewy by storing them correctly!
Storing and Reheating Tips:
Storing: Store these cookies in an airtight container at room temperature for up to 5 days.
Reheating: These cookies are best enjoyed at room temperature, but you can warm them slightly in the microwave for a few seconds to soften them. These cookies can be easily burned, watch the temp and time when warming them up.
Freezing: To freeze, place baked cookies in a single layer on a baking sheet freeze until solid. Then, transfer the frozen cookies to a freezer-safe bag or container. They can be frozen for up to 2-3 months. Thaw at room temperature before serving.
Final Thoughts:
These fall cookie recipes are sure to bring warmth and joy to your kitchen. Whether you’re baking for a cozy night in or a festive gathering, these cookies are the perfect way to embrace the flavors of the season. Happy Baking!
Faqs:
Q: Can I use pumpkin pie spice instead of cinnamon and pumpkin pie spice in the Pumpkin Spice Snickerdoodles?
A: Yes! If you only have pumpkin pie spice on hand, you can use 2 teaspoons of pumpkin pie spice in place of the cinnamon and pumpkin pie spice.
Q: Can I make these cookies ahead of time?
A: Absolutely! Both the Pumpkin Spice Snickerdoodles and Maple Pecan Shortbread Cookies can be made ahead of time and stored or frozen for later enjoyment.
Q: Can I substitute walnuts for pecans in the Maple Pecan Shortbread Cookies?
A: Yes, walnuts make a great substitute for pecans! Just be sure to toast them before adding them to the dough.
Q: How do I prevent my shortbread cookies from spreading too much?
A: Make sure to chill the dough thoroughly before baking. This helps the butter solidify and prevents the cookies from spreading excessively.
Q: Which cookie is better for beginners?
A: Both cookies are beginner friendly! The pumpkin spice snickerdoodle requires a few more steps, but the steps are still rather easy to follow. The Maple Pecan Shortbread cookie is a slightly “easier” cookie because of it’s basic steps. Whatever cookie you decide to make next, I’m sure it will be delicious!
try also : Easy Pumpkin Dump Cake Recipe and find more in pinterest