Pecan Shortbread with Salted Dark Chocolate Drizzle
Servings
Makes 2 dozen cookies
Total time
1
hourThere’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.
Ingredients
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
Instructions
- 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.
- 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.
- Preheat oven to 350°F. Cut each log into 12 cookies and place on parchment-lined baking sheets 2 inches apart.
- Bake for 12-14 minutes or until lightly golden around the edges.
- Drizzle with or dip into our Salted Dark Chocolate Sauce.
