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 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 Chocolate Sauce.
Ingredients for the Shortbread:
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
Dash (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
Directions for the Shortbread:
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 or dip into our Salted Dark Chocolate Sauce.