Maple Pecan Shortbread Sandwich Cookies
A sandwich cookie with maple syrup and walnuts in both the dough and the maple buttercream filling, topped with chopped walnuts.
Ingredients
chopped pecans
1 cup (4 ounces)
all-purpose white flour
2 3/4 cups
baking soda
1/2 teaspoon
salt
Generous 1/4 teaspoon
packed light brown sugar
1/4 cup
cold unsalted butter (cut into chunks)
6 1/2 tablespoons
pure maple syrup (plus 3 1/2 tablespoons for buttercream)
1/3 cup
powdered sugar (plus 2/3 cup for buttercream)
1 cup
vanilla extract
1 1/8 teaspoons
large egg yolk
1
unsalted butter (slightly softened (for buttercream))
1/4 cup (1/2 sticks)
finely chopped pecans (for topping)
2 tablespoons
Instructions
1
Preheat and Toast the Pecans
Preheat the oven to 350°F. Spread 1 cup of pecans on a small baking sheet, place in the oven and bake, stirring frequently, for 6 to 9 minutes, until lightly colored; be careful not to burn. Immediately pour into a small bowl. Let stand until completely cooled; set aside.
2
Mix the Dry Ingredients
In a medium bowl, thoroughly stir together the flour, baking soda, and salt; set aside.
3
Make the Dough
In a food processor, continuously blend the pecans and brown sugar until the pecans are completely turned into a paste (3 to 4 minutes), scraping down the sides and bottom of the processor several times. Add the butter and blend until well combined. Add the powdered sugar, 1/3 cup maple syrup, egg yolk, and vanilla, and blend until very even and smooth. Add the flour mixture and use on/off pulses to blend until just evenly combined.
4
Roll and Freeze the Dough
Divide the dough into three portions. Place each portion between two large sheets of wax paper. Roll each portion out to about 1/8 inch thick; check the underside of the dough and smooth out any wrinkles that form. Stack the rolled-out dough (still attached to the paper) on a baking sheet. Freeze for 30 minutes, until cool and firm. (The dough can be frozen for up to 24 hours; thaw before using.)
5
Prepare for Baking
Preheat the oven to 350°F. Grease several baking sheets or spray with non-stick spray.
6
Cut the Cookies
Working with one portion of dough at a time, keep the rest chilled. Gently tear off one sheet of wax paper and press it back in place. Turn the dough over, and tear off and discard the second sheet of paper. Cut out cookies using 1 1/2 to 1 3/4 inch round or oval, scalloped or fluted cutters. (If the dough is too soft to handle, return to the baking sheet and chill or freeze until firm.) Transfer the cookies to the baking sheets with a spatula, spacing about 1 1/2 inches apart. Re-roll dough scraps until all the dough is used. Lightly sprinkle finely chopped pecans on half of the cookies, gently pressing to embed; these rounds will serve as the sandwich tops.
7
Bake the Cookies
Bake one sheet at a time, on the upper third of the oven, for 6 to 8 minutes, until just barely golden brown with slightly darker edges. Rotate the pan front-to-back midway through baking for even heating. Transfer the baking sheet to a rack and let the cookies set until they firm up slightly (2 to 3 minutes). Transfer cookies to a rack with a spatula. Let cool completely.
8
Make the Maple Buttercream
In a small heavy-bottomed saucepan, bring 3 1/2 tablespoons maple syrup to a gentle boil over medium-high heat. Boil rapidly for 2 minutes. Remove from heat. Cool slightly. Pour the syrup into a food processor. Let stand until lukewarm. Add 2/3 cup powdered sugar, 1/4 cup butter, and 2 teaspoons vanilla, and blend until even and smooth.
9
Assemble the Sandwiches
Spread a heaping teaspoon of the buttercream on the bottom of each un-pecan-sprinkled cookie. Top with a pecan-sprinkled cookie. Press lightly, adjusting the top position if necessary.
