Today I decided to let loose... in the kitchen! I found this delicious looking-extremely simple cookie recipe from a new blog I came across - http://everylastcookie.blogspot.com.au. A cute blog where everything baked has come out of Martha Stewert's Cookies book. All recipes are featured with good and negative aspects being explored and written about in a no-nonsense type fashion.
Only good feedback can be said of the Maple Pecan Shortbread Cookies I tried. I tweaked a few parts of the recipe, however the end result turned out so scrumptious, they are like high-end shortbread when compared to the plain ones I normally make. My nearest and dearest certainly had no complaints ;D
My only tips: #1: Try not eat all the cookie dough before you bake them!
#2: I used self raising flour to make them a little bigger/taller.
Ingredients:
2
3/4 cups all purpose flour
1/2 tsp. salt
3/4 cup pecan halves, finely chopped + pecan halves for decoration
1 cup unsalted butter, softened
1/2 tsp. salt
3/4 cup pecan halves, finely chopped + pecan halves for decoration
1 cup unsalted butter, softened
3/4
cup vanilla sugar (I ended up using 1/4 vanilla sugar and then the rest was caster sugar [or there abouts]. A sprinkle of vanilla essence was also added for an even greater taste)
1/4
cup pure maple syrup
2
egg yolks
1
large egg, beaten
Turbino
sugar (or any dark brown sugar) for sprinkling
Method:
1. Sift
together the flour, salt and pecans in a bowl. Whisk together to combine and
set aside.
2. Using a mixer, cream the butter and sugar until light
and fluffy. Add the egg yolks and maple syrup. Beat until thoroughly combined.
3. With
the stand mixer on a low setting, slowly add the flour mixture until all is
combined. The dough should be pliable but come away easily from the sides of
the bowl.
4. Shape
the dough into a flat disk, wrap in clingfilm and refrigerate for 1-2 hours.
Don’t skip this step. Its important.
5. Preheat
the oven to 180C and line your baking trays with parchment paper.
Roll
out the dough on a floured surface and cut out rounds with a 5cm cookie cutter,
brush the cookie with the beaten egg, top with a pecan half and sprinkle with
turbino sugar.
6. Bake
for 10-15 minutes until the cookie are golden brown. Remove from the oven and
allow to cool slightly before placing on a wire rack to cool.
* A
cup of cold milk goes really well with these cookies.
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