There’s something about the snap of a shortbread that makes us so happy. These buttery cookies are studded with rich pecans and enhanced with our Pure Maple Extract. Enjoy them with a cup of coffee or tea. Or a big glass of ice cold milk. Don’t forget to give them a dunk in our Salted Dark Chocolate Sauce.
Time: 1 hr
Makes 2 dozen cookiesRating
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Loading...| 2 sticks unsalted butter, softened | |
| 3/4 cup dark brown sugar | |
| 1/2 cup granulated sugar | |
| 2 tsp Pure Maple Extract | |
| 1/2 tsp Pure Vanilla Extract | |
| 1/8 tsp Vietnamese Cinnamon | |
| 1/2 tsp Fleur de Sel | |
| 2 1/4 cups all-purpose flour | |
| 3/4 cup finely chopped roasted pecans | |
| Salted Dark Chocolate Sauce |
| 1. | In a mixer fitted with a paddle attachment, cream together the butter, sugars, extracts, cinnamon and Fleur de Sel until light and fluffy. On low speed, beat in the flour and then the pecans. |
| 2. | Turn the dough onto a floured work surface and use floured hands to form into a ball. Cut the ball into two equal parts. Form each half into a 2.5 inch diameter and 8-inch long log. Wrap tightly in plastic wrap and chill for at least 3 hours. This dough is much more cooperative when chilled. |
| 3. | Preheat oven to 350°F. Cut each log into 12 cookies and place on parchment-lined baking sheets 2 inches apart. |
| 4. | Bake for 12-14 minutes or until lightly golden around the edges. |
| 5. | Drizzle with or dip into our Salted Dark Chocolate Sauce. |
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