Grade B maple syrup, which is darker and more strongly flavored than Grade A, adds a robust flavor to this nut-studded shortbread.
Recipe information
Yield
Makes about 2 dozen
Ingredients
Preparation
Step 1
Sift flours and salt into a bowl. Whisk in chopped pecans.
Step 2
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.
Step 3
Preheat oven to 350°F. Line a baking sheet with parchment paper.
Step 4
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.
Step 5
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.
