Skip to content
Search
Cuisine Noir Magazine
Support Our Work - Donate
Support Our Work - Donate
  • Food & Drink
  • Travel
  • Lifestyle
  • Recipes
  • Book Grub
  • Events
  • Marketplace
  • Print
  • Podcast
  • More
    • The Culinary Scoop (blog)
    • Black Wineries
    • Videos
    • CN Review
    • Donate
Cuisine Noir Magazine
  • Food & Drink
  • Travel
  • Lifestyle
  • Recipes
  • Book Grub
  • CN Review
  • Marketplace
  • Print
  • The Culinary Scoop (blog)
  • Events
  • Black Wineries
  • Videos
Support Our Work - Donate
Support Our Work - Donate
Search
Cuisine Noir Magazine
Support Our Work - Donate
Support Our Work - Donate
  • Food & Drink
  • Travel
  • Lifestyle
  • Recipes
  • Book Grub
  • Events
  • Marketplace
  • Print
  • Podcast
  • More
    • The Culinary Scoop (blog)
    • Black Wineries
    • Videos
    • CN Review
    • Donate
Cuisine Noir Magazine
  • Food & Drink
  • Travel
  • Lifestyle
  • Recipes
  • Book Grub
  • CN Review
  • Marketplace
  • Print
  • The Culinary Scoop (blog)
  • Events
  • Black Wineries
  • Videos
Support Our Work - Donate
Support Our Work - Donate

Salted Maple-Pecan Shortbread Cookies

Makes 1 dozen

INGREDIENTS

1 ½ cups all-purpose flour
¼ teaspoon salt
¼ cup pecans, finely chopped plus more for topping (if desired)
1 stick unsalted butter at room temperature
½ cup granulated sugar
1/8 cup pure maple syrup
1 large egg yolk
¼ teaspoon pure maple extract
1 large egg, lightly beaten
sea salt for sprinkling 

PREPARATION

  1. In a medium bowl, sift flour and salt.  Whisk in ½ cup pecans and set aside.
  2. In the bowl of an electric mixer fitted with the paddle attachment, cream butter and granulated sugar on medium-high speed until smooth and light, about one minute.  Add the maple syrup, egg yolk and extract and beat on medium speed until well- combined.  On low speed, gradually add the flour, pecans and salt, beating until combined.  Dough should be smooth and pliable.  Flatten into a disk.  Wrap in plastic and chill until firm, 1 hour or overnight.
  3. Preheat oven to 350°F and line baking sheet with parchment paper.
  4. On a lightly floured work surface, roll out dough to 1/4 inch thick.  Cut out rounds using a 2-inch cookie cutter (or desired cutter); place one inch apart on prepared baking sheet.  Brush tops with beaten egg and sprinkle cookies with sea salt and/or pecans.  Chill prepared cookies in the fridge for 5 – 10 minutes.
  5. Bake cookies, rotating baking sheet halfway through, until golden around the edges, 10 to 12 minutes.  Transfer to a rack to cool completely, then store in an airtight container.

This recipe created by Chef David Benton.

cookiesdessertsshortbread
Share this recipe
  3    
3
Shares
  • Kitchen Karaoke singer Maysa Leak
    under Food & Drink Maysa Leak’s Kitchen Karaoke Merges Her Love of Music and Cooking
  • Celebrity chef and The Great Soul Food Cook-Off Champion Razia Sabour
    under Black Chefs , Food & Drink Celebrity Chef Razia Sabour Honors Soul Food’s History with Competition Win
  • Kitwanda and Tyronne Cypus of Kiki's Chicken and Waffles in South Carolina
    under Black Chefs , Food & Drink Kiki’s Chicken and Waffles Holds the Right Bones for Success
  • under Etiquette Etiquette in Public Places

Related Recipes

Loading...
Blackberry Cobbler

Blackberry Cobbler

Desserts
Jessica Craig's Chocolate Pudding

TCHO Chocolate Pudding

Desserts
Basque cheesecake by Tavel Bristol-Joseph

Basque Cheesecake

Desserts
Rolls Royce PB-Chocolate Chip Cookies

Rolls Royce PB-Chocolate Chip Cookies

Desserts

Be the first to know about the latest online, industry updates, world news, events and promotions that connect the African diaspora through food, drink and travel.

    • About Us
    • Contact Us
    • Advertising
    • About Us
    • Contact Us
    • Advertising

    #IAmCuisineNoir

    This site participates in affiliate programs. See our full disclosure for more information.

    Copyright© 2023 Cuisine Noir and The Global Food and Drink Initiative. Privacy
    Site by ACS Digital

    Any unauthorized duplication, download or reprint of images or content from this website for promotional or commercial use is strictly prohibited without written permission from The Global Food and Drink Initiative. Violators will be prosecuted to the full extent of the law. Trademark pending.

    YES!  We’re excited you are signing up too!  

    Get ready to receive our weekly newsletter about:

    • New articles online
    • World news and industry happenings throughout the African Diaspora
    • Mouthwatering recipes
    • Promotions and giveaways

    Right in your inbox!