Description
Buttery shortbread cookies made with rich brown butter, toasted pecans, and a sweet maple glaze.
Ingrédients
Scale
- 1 cup unsalted butter
- ½ cup powdered sugar
- ½ tsp fine sea salt
- 2 cups all-purpose flour
- 2–3 tbsp heavy cream or half-and-half, only as needed
- ½ cup toasted, finely chopped pecans, plus extra for decoration
- 2 cups powdered sugar
- 3 tbsp pure maple syrup
- ½ tsp maple extract
- â…› tsp fine sea salt
- 2–3 tbsp water, as needed
Instructions
- Melt the butter in a saucepan over medium-low heat, stirring frequently, until foaming subsides and golden brown specks appear with a rich, nutty aroma, about 5–7 minutes. Immediately remove from heat.
- Pour browned butter into a heatproof bowl and let cool at room temperature for 1 hour. Transfer to the refrigerator for 1 to 2 hours until solid but soft enough to scoop like softened butter.
- Beat the cooled brown butter, powdered sugar, and salt together until smooth. Mix in the flour and chopped pecans just until incorporated. If the dough remains overly dry or sandy, add heavy cream 1 tablespoon at a time until it holds together.
- Gather dough into a ball, flatten into a 1-inch thick disc, and wrap tightly in plastic wrap. Refrigerate for 30 minutes.
- Preheat oven to 350°F (175°C) and line two baking sheets with parchment paper. On a lightly floured surface, roll dough to ¼-inch thickness. Cut into rounds using a fluted cutter and place 2 inches apart on baking sheets.
- Chill cut cookies on sheets for 20 minutes. Bake at 350°F for 15 to 17 minutes until edges turn light golden. Cool completely on sheets.
- Whisk together powdered sugar, maple syrup, maple extract, and salt. Whisk in water 1 tablespoon at a time until thick and smooth.
- Dip each cooled cookie halfway into maple glaze and place on parchment paper. Sprinkle immediately with chopped pecans while glaze is wet. Allow glaze to firm up before serving.
Notes
Brown the butter carefully until golden and nutty, then let it solidify before mixing the dough. Chill the cut cookies before baking to help them keep their shape.
- Temps de préparation: 20 minutes
- Temps de cuisson: 15-17 minutes
- Catégorie: Dessert
- Méthode: Baking
- Cuisine: American
Nutrition
- Portion: 1 cookie
- Calories: 220
- Sucre: 14g
- Sodium: 55mg
- Graisse: 13g
- Graisse saturée: 7g
- Graisses insaturées: 5g
- Gras trans: 0g
- Glucides: 25g
- Fibres: 1g
- Protéine: 2g
- Cholestérol: 25mg