Best 9 Marthas Maple Pecan Shortbread Recipes

PECAN SHORTBREAD COOKIES

Steps:

• Cream together butter, 1/2 cup sugar, and vanilla in the bowl of an electric mixer fitted with the paddle attachment, until mixture is light in color, 3 to 4 minutes.
• Add flour, salt, pecans, and almond extract, and mix until combined and the pecans start to break up.
• Wrap dough in plastic wrap, and place in the refrigerator at least 1 hour or overnight. On a lightly floured surface, roll out the dough to a 1/4-inch thickness. Using 2 1/2-inch diameter fluted cookie cutters, cut cookies, and place on parchment-lined baking sheet. Return to refrigerator 1 hour more.
• Heat oven to 325 degrees. Sprinkle cookies with remaining 2 tablespoons sugar, and bake until lightly browned, 15 to 20 minutes. Transfer to a wire rack, and let cool.

MARTHA'S MAPLE-PECAN SHORTBREAD

Steps:

• Whisk flours, salt, and chopped pecans in a bowl.
• In the bowl of an electric mixer fitted with the paddle attachment, beat butter and sugar on medium-high speed until smooth and light, about 1 minute. Add maple syrup, egg yolk, and vanilla; beat on medium until well combined. On low speed, gradually add flour mixture; beat until just combined. Dough should be smooth and pliable. Flatten into a square. Wrap in plastic; refrigerate until firm, 1 1/2 hours or overnight.
• Preheat oven to 275 degrees. Line a baking sheet with parchment paper.
• On a lightly floured work surface, roll out dough into a 1/2-inch-thick rectangle. Cut out squares using a 3-inch fluted square cutter; place 1 inch apart on prepared baking sheet.
• Bake cookies, rotating sheet halfway through, until golden just around the edges, 1 hour to 1 hour and 15 minutes. Transfer to a wire rack to cool. Cookies can be stored in an airtight container at room temperature up to 4 days.

PECAN SHORTBREAD

Steps:

• Preheat the oven to 350 degrees F.
• In the bowl of an electric mixer fitted with a paddle attachment, mix together the butter and sugar until they are just combined. Add the vanilla and almond extracts. In a medium bowl, sift together the flour and salt, then add them to the butter/sugar mixture. Add the pecans and mix on low speed until the dough starts to come together. Dump onto a surface dusted with flour and shape into a flat disk. Wrap in plastic and chill for 30 minutes.
• Roll the dough 1/2-inch thick and cut into 2 1/2-inch squares with a plain or fluted cutter (or cut into any shape you like). Place the cookies on an ungreased baking sheet.
• Bake for 20 to 25 minutes, until the edges begin to brown. Allow to cool to room temperature and serve.

MAPLE PECAN SHORTBREAD SQUARES

Steps:

• Preheat an oven to 350 degrees F (175 degrees C).
• Combine the flour and 1/3 cup brown sugar in a mixer. Mix in the softened butter until a dough has formed. Press into an ungreased 8x8-inch baking dish, and prick with a fork.
• Bake the shortbread in the preheated oven until golden brown, about 20 minutes. While the shortbread is baking, beat the egg in a mixing bowl along with 1/3 cup brown sugar, maple syrup, and pecans. Pour the pecan mixture over the hot crust, and return to the oven. Continue baking until firmed, 12 to 15 minutes. Remove from the oven, and immediately run a knife around the edges to prevent sticking. Cool completely, then cut into 1-inch squares to serve.

BROWN-SUGAR AND PECAN SHORTBREAD COOKIES

Steps:

• In a large bowl, whisk together flour, cornstarch, salt, nutmeg, and cloves; set aside.
• In the bowl of an electric mixer fitted with the paddle attachment, beat butter and brown sugar together on medium speed until smooth, about 3 minutes. Add vanilla, and mix to combine. Add pecans. Reduce mixer speed to low and add flour mixture; mix until just combined.
• Turn dough out onto work surface and form into two flat squares; wrap with plastic wrap and transfer to refrigerator. Refrigerate for at least 2 hours and up to 2 days.
• Preheat oven to 350 degrees with racks set in the upper and lower thirds. Line two baking sheets with parchment paper; set aside.
• Place a nonstick baking mat on work surface. Place one square chilled dough on baking mat; top with a sheet of plastic wrap. Roll out dough between baking mat and plastic wrap until it is 3/8-inch-thick. Transfer to freezer to chill until firm, about 30 minutes. Repeat process with remaining dough.
• Using a 2 1/4-inch square cutter, cut out dough and transfer to prepared baking sheets. Carefully prick each cookie with a skewer, gently pushing through the dough until it reaches the baking sheet.
• Transfer baking sheets to oven and bake, about 10 minutes. Halfway through baking, repeat pricking process and rotate baking sheets from top to bottom and front to back. Cookies should be very pale and not take on too much color. Transfer cookies to rack to cool.

PECAN SHORTBREAD

Steps:

• Cream together the butter, 1/2 cup sugar, and vanilla in the bowl of an electric mixer, until mixture is light in color, 3 to 4 minutes.
• Add the flour, salt, pecans, and almond extract, and mix until combined and the pecans start to break up.
• Wrap dough in plastic wrap, and place in the refrigerator at least 1 hour or overnight. On a lightly floured surface, roll out the dough to a 1/4 inch thickness. Using 2 1/2-inch diameter fluted cookie cutters, cut cookies, and place on parchment-lined baking sheet. Return to refrigerator 1 hour more.
• Heat oven to 325 degrees. Sprinkle cookies with the remaining sugar, and bake until lightly browned, 15 to 20 minutes. Transfer to a wire rack, and let cool.

MAPLE-PECAN SHORTBREAD

Steps:

• Sift flours and salt into a bowl. Whisk in chopped pecans.
• In the bowl of an electric mixer fitted with the paddle attachment, beat butter and granulated sugar on medium-high speed until smooth and light, about 1 minute. Add maple syrup, egg yolk, and extract; beat on medium speed until well combined. On low speed, gradually add flour mixture, beating until just combined. Dough should be smooth and pliable. Flatten into a disk. Wrap in plastic; refrigerate until firm, 1 1/2 hours or overnight.
• Preheat oven to 350°F. Line a baking sheet with parchment paper.
• On a lightly floured work surface, roll out dough to 1/4 inch thick. Cut out rounds using a 2-inch cookie cutter; place 1 inch apart on prepared baking sheet. Brush tops with beaten egg; place pecan half in the center of each cookie. Sprinkle the entire surface with turbinado sugar.
• Bake cookies, rotating sheet halfway through, until golden around the edges, 10 to 12 minutes. Transfer to a wire rack to cool. Cookies can be stored in airtight containers at room temperature up to 4 days.

MAPLE PECAN SHORTBREAD

Steps:

• In large bowl, beat butter, 1/2 cup of the maple sugar, the vanilla and salt with electric mixer on medium speed 3 minutes or until light and fluffy. On low speed, gradually add flour, beating just until blended. Stir in chopped pecans.
• Shape dough into 11x2-inch log. Mix remaining 1/4 cup maple sugar and coarse sugar; roll dough log in sugar mixture, pressing lightly to coat. Wrap in plastic wrap; refrigerate 2 hours or until firm.
• Heat oven to 350°F. Unwrap dough; cut into 40 (1/4-inch) slices. On ungreased cookie sheets, place slices 1 inch apart. Top each slice with pecan half.
• Bake 12 to 14 minutes or until edges are golden brown. Cool 2 minutes; remove from pans to cooling racks to cool completely. Brush cookies with maple syrup. Let stand until dry.

PECAN CARAMEL SHORTBREAD

Steps:

• Heat oven to 350 degrees. Spread pecans on a baking pan. Bake until golden and fragrant, 10 to 15 minutes. Transfer pan to a wire rack to cool. Chop roughly, and set aside.
• In the bowl of an electric mixer fitted with the paddle attachment, cream butter and sugar until light in color. With the mixer on low speed, add flour, and mix until just combined.
• Line an 11-by-17-inch baking pan with parchment paper. Press dough into the bottom of baking pan in an even layer. Bake until golden, about 20 minutes.
• Meanwhile, using a microwave or double boiler, heat caramel until liquid; stir in pecans. Spread mixture over the cookie layer. Return pan to oven, and bake until caramel is slightly darkened in color, about 10 minutes. Transfer pan to wire rack to cool. Cut into 2 3/4-by-1/2-inch rectangles.