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When making Maple Pecan Shortbread, you need some key ingredients. Here’s what you will use: - 1 cup unsalted butter, softened - 1/2 cup powdered sugar - 1/4 cup pure maple syrup - 2 cups all-purpose flour - 1 cup pecans, finely chopped - 1/2 teaspoon salt - 1 teaspoon vanilla extract These ingredients work together to create a crunchy and sweet treat. Accurate measurements matter in baking. Here’s a quick guide: - Use 1 cup of softened unsalted butter for a rich base. - Measure 1/2 cup of powdered sugar for sweetness. - Add 1/4 cup of pure maple syrup for a lovely flavor. - Include 2 cups of all-purpose flour to build the dough. - Chop 1 cup of pecans finely for the perfect crunch. - Use 1/2 teaspoon salt to balance the sweetness. - Finally, add 1 teaspoon of vanilla extract for aroma. Following these measurements gives you a great result every time. Using quality ingredients makes a big difference. Here are some brands I trust: - For butter, try Kerrygold or Land O’Lakes. They provide a creamy texture. - For powdered sugar, Domino or Wholesome are reliable options. They blend well. - Use pure maple syrup from brands like Maple Grove or Crown Maple for best taste. - King Arthur Flour is my go-to for all-purpose flour. It’s consistent and reliable. - For pecans, look for Fisher or Diamond, which offer freshness. These brands ensure your Maple Pecan Shortbread tastes amazing. Start by preheating your oven to 350°F (175°C). Next, line a baking sheet with parchment paper. In a large bowl, cream 1 cup of softened unsalted butter with 1/2 cup of powdered sugar. Mix until it feels light and fluffy. This step is key for a nice texture. Now, stir in 1/4 cup of pure maple syrup and 1 teaspoon of vanilla extract. Make sure you mix well. Then, gradually add in 2 cups of all-purpose flour and 1/2 teaspoon of salt. Keep mixing until everything is combined. Finally, fold in 1 cup of finely chopped pecans, spreading them evenly in the dough. Once your dough is ready, turn it out onto a floured surface. Press it down to form a rectangle about 1/2 inch thick. Now comes the fun part. Use a knife or dough cutter to score the dough into rectangles or squares. Make sure your cuts go only halfway through the dough. This helps the cookies hold their shape while baking. Carefully transfer the scored dough onto your prepared baking sheet. Bake for 20 to 25 minutes. Look for a light golden color around the edges. Once baked, remove the sheet from the oven. Let it cool for about 10 minutes. After that, cut all the way through the scored lines. Finally, transfer the shortbread to a wire rack. Let it cool completely before serving. Enjoy your crunchy Maple Pecan Shortbread! To get that perfect crunch, use cold butter. Cold butter helps the shortbread stay firm and crumbly. Make sure to mix until just combined. Overmixing can make the dough tough. Press the dough gently, too. This keeps it light and airy. If you don’t have maple syrup, honey works well. Use the same amount for a sweet touch. For a nut-free version, try sunflower seeds instead of pecans. They give a nice crunch without nuts. You can also swap all-purpose flour with a gluten-free mix. Want to boost flavor? Add a pinch of cinnamon or nutmeg for warmth. You might also add lemon zest for a fresh twist. A touch of almond extract can deepen the taste, too. Each new flavor brings a fun twist to the classic recipe. {{image_2}} If you want to mix it up, try different nuts. Walnuts bring a rich flavor. Almonds add a nice crunch. Hazelnuts offer a sweet twist. Each nut changes the taste but keeps the shortbread's texture. To enhance the flavor, add spices like cinnamon or nutmeg. A dash of ginger can give a warm touch. You can also add citrus zest, like orange or lemon. This brightens the taste and adds freshness. If you need a gluten-free version, swap all-purpose flour for a gluten-free blend. Look for blends that have xanthan gum. This helps to keep the texture nice and crumbly, just like traditional shortbread. To keep your Maple Pecan Shortbread fresh, store it in an airtight container. This will protect it from moisture and air, which can make it soft. Layer parchment paper between the cookies if you stack them. This prevents sticking and helps maintain their crunchiness. Keep the container in a cool, dry place. Avoid sunlight, as heat can change the texture. You can freeze Maple Pecan Shortbread for later enjoyment. Wrap each piece in plastic wrap or foil. Place the wrapped cookies in a freezer-safe bag for extra protection. Label the bag with the date. This shortbread can stay fresh for up to three months in the freezer. When ready to eat, thaw them at room temperature. Maple Pecan Shortbread stays fresh for about one week at room temperature. After this, the texture starts to change. If stored properly, it can last longer in the freezer. Check for any signs of spoilage, like an off smell or changed color. To enjoy the best flavor, eat them within the first few days. Yes, you can use brown sugar. Brown sugar adds a rich flavor. It may change the texture a bit. The shortbread will be softer but still tasty. If you want more crunch, stick to powdered sugar. To make chewy shortbread, try adding an egg. An egg adds moisture and binds the dough. You can also reduce the flour. This helps keep the shortbread soft. Bake for a shorter time to keep it chewy. Maple Pecan Shortbread goes well with tea or coffee. The flavors blend nicely. You can also try it with fresh fruit. A scoop of vanilla ice cream is another great choice. These pairings enhance the taste of the shortbread. Maple pecan shortbread is a delightful treat to create. We explored key ingredients, measurements, and brands for the best quality. Step-by-step, I guided you on preparing the dough, scoring, baking, and cooling your cookies. Tips for the perfect texture and ways to enhance flavor will make your treats shine. We also discussed fun variations and how to store them for freshness. Enjoy making this sweet recipe and have fun sharing it!

Maple Pecan Shortbread

Indulge in the delightful taste of Maple Pecan Shortbread! This easy recipe combines creamy butter, sweet maple syrup, and crunchy pecans for the perfect treat. With just a few simple steps, you can create a batch of buttery, melt-in-your-mouth squares that your friends and family will love. Ready to impress your guests? Click through to explore the full recipe and bring this delicious dessert to your table!
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Ingredients
  

1 cup unsalted butter, softened

1/2 cup powdered sugar

1/4 cup pure maple syrup

2 cups all-purpose flour

1 cup pecans, finely chopped

1/2 teaspoon salt

1 teaspoon vanilla extract

Instructions
 

Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.

    In a large mixing bowl, cream the softened butter and powdered sugar together until light and fluffy.

      Stir in the maple syrup and vanilla extract, mixing thoroughly until combined.

        Gradually add the flour and salt to the butter mixture, mixing until just combined.

          Fold in the finely chopped pecans until evenly distributed throughout the dough.

            Turn the dough onto a lightly floured surface and press it into a rectangle about 1/2 inch thick.

              Use a knife or a dough cutter to score the dough into rectangles or squares, making sure to cut only halfway through.

                Transfer the rectangle of dough onto the prepared baking sheet and bake for 20-25 minutes, or until lightly golden around the edges.

                  Remove from the oven and allow to cool for 10 minutes before cutting all the way through the scored lines.

                    Allow the shortbread to cool completely on a wire rack before serving.

                      Prep Time: 15 minutes | Total Time: 40 minutes | Servings: 24 squares