Brown Butter Maple Pecan Shortbread Cookies
These cookies are perfect for this time of year with the toasted pecans and maple syrup. You could take these cookies to a cookie exchange. The browned butter and the toasted pecans gives these cookies a wonderful flavor. These cookies are buttery, nutty, and the maple flavor makes it delicious!
bonCook tools used: Perforated Baking Sheet, Bonmat, Roul'pat, Eco Chop, Mini Whisk, Blender Spatula, Dough Cutters (your desired shape)
Ingredients
Cookies-
1 cup unsalted butter
1/2 cup confectioner's sugar
1/2 teaspoon fine sea salt
2 cups flour
1/2 cup pecans, toasted and finely chopped
Maple Glaze-
2 cups confectioner's sugar
3 tablespoon pure maple syrup
2-3 tablespoons water
1/2 teaspoon maple extract
1/8 teaspoon fine sea salt
Instructions
Cookie Dough
Place the butter into a medium saucepan over medium heat. Let the butter cook while occasionally stirring to ensure the butter is cooking evenly. Cook the butter until it is a deep golden brown color and smells nutty and toasted, about 5-7 minutes. Remove the pan from the heat.
Let the butter cook to room temperature. Place the butter in the refrigerator until solid but scoopable and still soft.
Combine the butter, the confectioner's sugar and the salt into a bowl of a stand mixer.
Beat on low speed until combined.
Add the flour and the pecans to the butter mixture and mix until just combined, and no flour remains in the bowl.
Transfer the dough to a lightly floured Roul"pat and form the dough into a ball. Flatten to a disc, about 1" high, and wrap tightly with plastic wrap.
Chill the dough in the refrigerator for 30 minutes.
Heat the oven to 350 degrees F. Place a Large Bonmat on a Large Perforated Baking Sheet.
On the lightly floured Roul'pat, roll out the dough about 1/4" thick.
Using the Round Fluted Dough Cutters, cut out rounds out of the dough and place on the Bonmat, leaving 2" between the cookies.
Bake the cookies for 15-17 minutes until the edges are just starting to lightly brown. Cool for 10 minutes on the Bonmat and transfer to a wire cooling rack to cool completely.
Maple Glaze-
In a medium bowl, whisk together the confectioner's sugar, salt, maple syrup, water, and maple extract until smooth.
Dip half of the cookies into the flaze and place on the Roul'pat or a wire rack.
While the glaze is still wet, sprinkle it with finely chopped pecans.
Let the glaze set completely.
Store in an airtight container.
** bon-Tip- Toasting the nuts amps up their flavor, and it is simple to do. All you need is a Bonmat and Perforated Baking Sheet. Place the nuts on the Bonmat, roast at 350 degrees F for 6-7 minutes. Let cook and make sure to use the Eco Chop to finely chop the nuts.