In upstate New York, we have some of the best Maple Syrup in the country available. For my family, we love Maple Syrup all year round but come fall it certainly adds some sweetness to more subtle flavors like Pecans in these Shortbread Cookies.
- 2 3/4 cups all-purpose flour
- 1/2 tsp salt
- 1/2 cup pecan halves, finely chopped (we used a food processor)
- 1 cup (2 sticks) unsalted butter, room temperature
- 3/4 cup granulated sugar
- 1/4 cup pure maple syrup
- 1 large egg yolk
- 1/4 tsp pure vanilla extract
In a medium bowl, sift flour and salt. Whisk in 1/2 cup chopped pecans, set aside.
Make sure butter is at room temperature and cream with granulated sugar on medium-high speed until smooth and light (about 1 minute). Add the maple syrup, egg yolk, and extract (beat until well combined)
Gradually add flour mixture to butter/sugar mixture, beating until just combined.
The dough should be smooth and workable. Flatten into disks and wrap in plastic; chill until firm about 1 1/2 hours.
Preheat oven to 350 degrees. Bake on parchment paper for 10-12 minutes until golden around the edges.
We left our Indian Chiefs simple but if you would like to add some additional decorates and sweetness here are some suggestions:
1. Before baking brush on beaten egg yolk to the headpiece (feathers) of the Indian Chief and sprinkle with opal sanding sugar.
2. A yummy Maple Icing that can be drizzled or piped onto your cookies. Whisk all the ingredients together and once piped let sit 20-30 minutes before stacking cookies.
– 2 cups powdered sugar
– 1 teaspoon maple extract
– 2 tablespoons dark Karo syrup
– 1 tablespoon milk