SWEET AND SALTY PECAN SHORTBREAD
Steps:
- Cream the butter, natural cane sugar, and 1 teaspoon of the salt in the bowl of a mixer fitted with the paddle attachment or in a large bowl with a wooden spoon and beat until light and fluffy (see Know-how, page 315). Mix in the maple syrup and vanilla until evenly incorporated. Slowly add the flour on medium speed or with a wooden spoon, stopping to scrape down the sides of the bowl several times, just until all the flour is incorporated; do not overmix. Add the pecans and stir to mix.
- Turn the dough onto a piece of wax paper or plastic and roll into a 2-inch round log about 12 inches long. Combine the demerara sugar and remaining 1 teaspoon salt and stir to mix. Sprinkle the log evenly with the demerara sugar mixture and roll the log back and forth to adhere. Wrap and refrigerate for several hours or overnight, until firm.
- When ready to bake, preheat the oven to 350°F. Lightly grease two baking sheets or line with parchment paper.
- Cut the dough into 1/4-inch-thick slices and arrange on the baking sheets, spaced about 1 inch apart. Sprinkle the tops of the cookies with demerara sugar and bake for 15 to 18 minutes, shifting racks and rotating the baking sheets halfway through, until lightly golden around the edges. Remove from the oven and let cool on the baking sheets for 5 minutes. Serve warm or transfer to a baking rack to cool completely. Store in an airtight container until ready to serve, or for up to 4 days.
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Nasratullah Mansoor
[email protected]These cookies are the perfect combination of sweet and salty. I love the pecan topping.
hassan10wala
[email protected]I'm not sure what I did wrong, but my cookies didn't turn out as well as I hoped. The shortbread was too dry, and the pecan topping was too sweet.
Mian Tariq
[email protected]These cookies are so easy to make, and they turned out perfectly! I'll definitely be making them again.
Eliyas Elo
[email protected]I made these cookies for a party, and they were gone in minutes! Everyone loved them.
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[email protected]These cookies are the perfect holiday gift! They're festive and delicious.
Montoxic Jozy
[email protected]I'm not a big fan of pecans, but I still enjoyed these cookies. The shortbread is really good.
Naymur Rahman
[email protected]I've made these cookies several times, and they're always a hit! They're the perfect balance of sweet and salty.
Dani Meo
[email protected]These cookies are so easy to make, and they're always a hit with my friends and family.
Sumon Hossen
[email protected]I love the combination of sweet and salty in these cookies. They're the perfect afternoon snack.
Lamin Jammeh
[email protected]These cookies were a bit too sweet for me, but my kids loved them.
Rai Faysal Khral
[email protected]I'm not a big fan of shortbread cookies, but these were actually really good! The pecan topping is what really makes them.
Samuel Cano
[email protected]These cookies are the perfect holiday treat! They're festive and delicious.
Chad Smith
[email protected]I made these cookies for a bake sale, and they were a huge success! Everyone loved them.
Jose Orantes
[email protected]My cookies didn't turn out as well as I hoped. The shortbread was a bit dry, and the pecan topping was too sweet for my taste.
Chris Rose
[email protected]These cookies are so easy to make, and they turned out perfectly! I love the combination of sweet and salty flavors.
Aashish Koiri
[email protected]I made these cookies for my family, and they loved them! The shortbread is buttery and crumbly, and the pecan topping is sweet and crunchy. They're the perfect treat for any occasion.
Frost gaming is Back!
[email protected]These pecan shortbread cookies were a hit at my party! They're the perfect balance of sweet and salty, and the pecans add a nice crunch. I'll definitely be making these again.