Title: Pecan Pie Shortbread
Categories: Cookies
Yield: 24 servings
1 c Unsalted butter; room temp
1 c Maple syrup; room temp
1/2 ts Salt
3 c Plus 1 tb all-purpose flour
1 lg Egg
1 ts Vanilla
4 tb Unsalted butter; melted
1-1/2 c Chopped pecans
Preheat the oven to 350°F. Cream the 1 cup soft butter with an electric
mixer. When somewhat fluffy, gradually drizzlein 1/2 cup of the maple
syrup. Add the salt, and then 3 cups of flour, 1/2 cup at a time. If the
mixture starts to clump up too much in the beaters, switch to a wooden
spoon. With floured hands, pat the soft dough evenly into a lightly greased
8x12 inch baking pan. Refrigerate while you make the topping.
Again using an electric mixer, beat the egg for a minute. Continue to
beat, adding the remaining 1/2 cup maple syrup, the vanilla, melted butter,
and the remaining tablespoon of flour. Stir in the nuts. Spread evenly over
the shortbread and bake for about 40 minutes, until the top is set. Cool on
a rack before cutting into bars.
Source: The Vermont Country Store Maple Syrup Cookbook
