Pecan Shortbread with Maple Glaze Recipe
Buttery, melt in your mouth pecan shortbread topped with a sweet maple glaze and then sprinkled with salty sweet candied bacon or candied pecans. These cookies not only look but also taste exactly as I imagine Autumn!
- 125 g unsalted butter, room temperature
- 180 g plain flour (all-purpose)
- 60 g caster sugar
- 1 tsp maple syrup
- 40 g pecans - toasted (recommended) and finely chopped
Candied bacon and pecans (optional)
- 4 bacon rashes
- 40 g pecans - ¼ cup
- 2 tbsp maple syrup
- ¼ tsp flaked sea salt
- 110 g powdered icing sugar (confectioners' sugar)
- 120 ml maple syrup
- 1 tsp unsalted butter, melted
Cream together the butter, sugar and maple syrup. Line one or two baking trays with parchment paper. In the bowl of an electric stand mixer fitted with the paddle attachment, add the butter and sugar and cream on medium speed until pale and light. Scrape down the sides and bottom of the bowl. Add in the maple syrup and mix again.
Add in flour and pecans and beat them together. Add the flour and pecans into the creamed butter, and, at low speed, mix them all on low speed until they are combined. The dough will look quite raggedy.
Form a dough and roll out. With your hands, squeeze the cookie dough together making a ball. Press it into a rough disc. Then on a lightly floured surface roll it out to a ½ cm thick. Note: if the dough is too soft at this point then wrap it in plastic wrap and refrigerate for 10-15 minutes or longer until it firms up slightly and makes it easier to roll out. Keep an eye on it as if the dough is too hard, it will crack when you try to roll it out.
Cut out cookie shapes and chill. Once the dough is rolled out, use a cookie cutter (I used a leaf shape) to stamp out the cookies. Lay them onto the prepared baking tray. Bring together any scraps, re-roll and stamp out more cookies. And then, do it again if needs be. Just be aware that every time you re-form the dough, it will pull in the flour from the benchtop and hence may dry out the dough. Add a couple of drops of water to the dough if this happens.Now refrigerate the stamped cookies for 30 minutes minimum or until the cutouts have hardened. This means the butter has resolidified and will give you the best possible chance of the cookies retaining their shape in the oven.
Bake. Preheat the oven to 170°C (335°F). Remove the cookies from the fridge, then bake for 10-12 mins or until golden around the edges. Cool on the tray for ten minutes before transferring them to a wire rack to cool completely. Keep the oven on and turn it up to 180°C (350°F), ready for the next step.
Candied bacon and pecans (optional)
Prepare bacon and bake. Brush the bacon rashes with maple syrup then lay them on a lined baking tray. Place in the oven and bake for 15 minutes before turning and baking for a further 5 or so minutes until golden and crispy. Remove from the oven and lay on paper towel until cool, chop into fine bits.
Prepare pecans and bake. In a bowl toss your pecans in maple syrup then lay out the pecans on a lined baking tray. Place in the oven and bake for 10 minutes. Remove from the oven and allow to cool on the baking tray. Chop into small pieces and toss through a pinch of flaked sea salt.
Mix ingredients together. Add the butter, maple syrup, and icing sugar to a medium-sized bowl and whisk until thoroughly combined and smooth. If the glaze is too thin, then add a tablespoon at a time of icing sugar until it reaches the right consistency. If it’s too thick, add a teaspoon of maple syrup until the correct consistency is reached.
Dip cookies into glaze and decorate. Dip the face of the cookies into the glaze and gently lift, letting the excess glaze drip off and place on a wire rack.Sprinkle with candied bacon or candied pecan and leave to set for 15 minutes. Or enjoy straight away!
Step-by-Step Photos: My blog post includes helpful step-by-step photos to help guide you through making this recipe.
Yield: This yield makes 12 leaf-shaped cookies. If cutting out 5cm diameter rounds, then you will yield approximately 20 cookies. The number of cookies also depends on how thick/thin you roll the dough out to. The dough can be doubled or tripled to make more cookies.
To store: Glazed Pecan Shortbread Cookies can be stored in an airtight container for up to one week. Any cookies decorated with candied bacon will have to be stored in the refrigerator for up to 4 days.
To freeze: Undecorated shortbread can be stored in a freezer-safe container and frozen for up to 3 months. Thaw overnight at room temperature.
Toasted Pecans: If you decide to toast your pecans, lay them out on a lined baking tray and bake in a 180C (350F) pre-heated oven for 7-10 minutes until browned and fragrant. Finely chopped once cooled.
TIP 1: Re-roll the dough. Once you've cut out the first round of cookies, make sure to bring the dough back together again with your hand, re-shape it then re-roll and cut out more cookies. I do this twice to get the maximum number of cookies from the dough.
Tip 2: Flour your cookie cutters. This stops the dough from sticking to them and avoids you having to peel the dough from the cutter, ruining the cookie shape.
Tip 3: Refrigerate the cookie dough. Unless you what a tray of odd-shaped cookies that have spread all over the place, the dough needs to be chilled.
TIP 4: Keep an eye on the bake time. Everyone's oven runs at a slightly different temperature. With such a short bake time, a minute or two, either way, will make a difference.
Calories: 174kcalCarbohydrates: 21gProtein: 1gFat: 10gSaturated Fat: 4gTrans Fat: 1gCholesterol: 17mgSodium: 32mgPotassium: 46mgFiber: 1gSugar: 13gVitamin A: 194IUVitamin C: 1mgCalcium: 15mgIron: 1mg