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Maple-Pecan Shortbread Recipe

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This recipe for Maple-Pecan Shortbread, by , is from Abernathy Campbell Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Georgia Abernathy

Category:
Category:

Ingredients:  
Ingredients:  
1 cup butter, softened
cup granulated sugar
1 tsp vanilla
1 tsp maple flavoring
1 tsp orange peel, finely shredded
2 cups all-purpose flour
cup pecans, toasted, finely chopped
coarse sugar

Directions:
Directions:
Preheat oven to 325. In a large bowl, beat butter with an electric mixer, medium to high speed, for 30 seconds. Add granulated sugar. Beat until mixture is fluffy and light in color, scraping bowl occasionally. Beat in vanilla, maple flavoring, and orange peel until combined. Beat in as much of the flour as you can with the mixer. Using a wooden spoon, stir in any remaining flour and the pecans.

Divide dough in half. Press one portion of the dough evenly into the bottom of an 8 fluted tart pan that has a removable bottom. Wrap the remaining dough and set aside. Sprinkle dough with coarse sugar. Prick every inch or so with the tines of a fork. Cut into 12 wedges, leaving the dough in the pan.

Bake in the preheated oven for 25-27 minutes or until top is pale golden brown. Cut into wedges again while warm. Cool in pan on a wire rack for 5 minutes. Remove wedges from pan and cool completely on wire rack. Wash the tart pan and repeat with the remaining dough.

Personal Notes:
Personal Notes:
Layer cookies between sheets of waxed paper in an airtight container; cover.Transport at room temperature, or store at room temperature for up to 3 days. Freeze for up to 3 months.


 

 

 

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