MAPLE PECAN SHORTBREAD COOKIES RECIPES

Steps:

• In large bowl, beat butter, 1/2 cup of the maple sugar, the vanilla and salt with electric mixer on medium speed 3 minutes or until light and fluffy. On low speed, gradually add flour, beating just until blended. Stir in chopped pecans.
• Shape dough into 11x2-inch log. Mix remaining 1/4 cup maple sugar and coarse sugar; roll dough log in sugar mixture, pressing lightly to coat. Wrap in plastic wrap; refrigerate 2 hours or until firm.
• Heat oven to 350°F. Unwrap dough; cut into 40 (1/4-inch) slices. On ungreased cookie sheets, place slices 1 inch apart. Top each slice with pecan half.
• Bake 12 to 14 minutes or until edges are golden brown. Cool 2 minutes; remove from pans to cooling racks to cool completely. Brush cookies with maple syrup. Let stand until dry.

Steps:

• Preheat oven to 325 degrees F. In a large bowl, beat butter with an electric mixer on medium to high speed for 30 seconds. Add granulated sugar. Beat until mixture is fluffy and light in color, scraping side of bowl occasionally. Beat in vanilla, maple flavoring, and orange peel until combined. Beat in as much of the flour as you can with the mixer. Using a wooden spoon, stir in any remaining flour and the pecans.
• Divide dough in half. Press one portion of the dough evenly into the bottom of an 8-inch fluted tart pan that has a removable bottom. (Wrap the remaining dough and set aside.) Sprinkle with coarse sugar. Prick every inch or so with the tines of a fork. Cut into 12 wedges, leaving the dough in the pan.
• Bake in the preheated oven for 25 to 27 minutes or until top is pale golden brown. Cut into wedges again while warm. Cool in pan on a wire rack for 5 minutes. Remove wedges from pan and cool completely on wire rack. Wash the tart pan and repeat with the remaining dough. Makes 24 wedges.