- 20
Ingredients
- 1 1/4 cups cake flour
- 1/4 cup cornstarch
- 1/4 t. table salt
- 1 stick butter, softened
- 2 T. brown sugar
- Minced zest of 1/2 of an orange
- 1/4 cup pure maple syrup
- 1/2 t. maple extract
- 1/4 cup pecans, toasted, chopped
- Ultrafine sugar
Preparation
Step 1
1. Preheat oven to 350. Line a baking sheet with parchment paper. Stir cake flour, cornstarch, and salt together in a bowl; set aside. Cream butter, brown sugar, and zest together in a bowl with a mixer until blended. With the mixer running, slowly drizzle in syrup and extract; beat until incorporated.
2. Add flour mixture to butter mixture in 2 or 3 additions, beating at low speed just until combined. Fold in the pecans.
3. Pat dough into an 8-inch square about 3/4-inch thick on prepared baking sheet. Bake 30 - 40 minutes, or until richly browned around the edges and golden in the center. Sprinkle a thick layer of ultrafine sugar over the shortbread.
4. Trim edges and cut into bars while cookies are hot; let cool on the pan to room temperature. To serve, transfer shortbread to a platter.