Pecan Shortbread with Maple Bacon Topping [Gluten Free Option]
Pecan shortbread cookies are a classic recipe you will make again and again. The buttery dough with chunks of pecan are the perfect combination and the if you want to add more flavor to the top, try the maple glaze or candied bacon!
Servings: 18 cookies
Ingredients
For the pecan shortbread cookies:
- 1 cup (2 sticks) unsalted butter softened to room temperature
- 2/3 cup granulated sugar
- 1/4 cup light brown sugar packed
- 1 teaspoon vanilla extract
- 2 1/4 cups all purpose flour (1:1 gluten free flour blend with xanthum gum for gf version)
- 3/4 cup chopped pecans
For the candied bacon(optional):
- 6 strips bacon not thick cut
- 2 tablespoon light brown sugar (or coconut sugar)
For the maple icing(optional):
- 1 cups powdered sugar
- 2 teaspoons maple syrup
- 1 tablespoons room temperature water
Instructions
To make the pecan shortbread cookies:
- Using a stand mixer or handheld mixer, beat the butter on high speed until creamy, about one minute. Add the granulated sugar, brown sugar and vanilla and beat on medium until combined. Scrape down the sides and beat on high for one minute.
- Turn the mixer off and add the flour into the wet ingredients. Turn the mixer on low and beat until a very soft dough is formed, about two minutes. It might look like the dough won’t come together, but it will. Keep beating until it starts to pull away from the sides of the bowl and a stiff dough forms. Add the chopped pecans and mix again until combined.
- Turn the dough out onto a floured work surface and, with floured hands, divide or cut into two. Shape each half into an 8-inch log, about 2.5 inches in diameter. The measurements don’t have to be exact. Tightly wrap the logs in plastic wrap and chill in the refrigerator for at least 3-4 hours and up to 5 days.
- When you're ready to bake, preheat oven to 350°F. Line a baking sheet with parchment paper. Slice each log into 12-13 round cookies
- Bake the cookies in the oven for 10-12 minutes or until just slightly golden around the bottom edges. If you want a flatter cookie, press down with a flat surface like bottom of a cup or measuring cup slightly. Allow to cool on the baking sheet for 5 minutes and transfer to a wire cooling rack. You can leave the cookies like this if you don’t want the icing and bacon.
To make the optional maple bacon toppings:
- To make the candied bacon, increase the oven temperature to 375°F. Line a baking sheet with foil and place the slices of bacon on top. Sprinkle the bacon with 1 tablespoon of the brown sugar (or coconut sugar) and gently rub it in to coat the top then flip them over and repeat with the second tablespoon of brown sugar. Bake in the preheated oven for 18-20 minutes, flipping halfway through. The bacon should be brown and crispy.
- While the bacon is cooking, make the icing. Whisk all of the icing ingredient together in a medium bowl. When you lift the icing up with a spoon and drizzle it back into the bowl it should melt back into the icing within a few seconds. If it’s too thin, add a bit more powdered sugar and if it’s too thick add more water. Set aside until you’re ready to frost.
- When the bacon is done, allow to cool until they’re cool enough to handle and use your fingers to break it up into small pieces of chop it up on a cutting board.
- Assemble the cookies: place a wire cooling rack on top of a large sheet pan covered with foil or parchment paper. This helps catch any icing that may drip off. Take each cookie and dip the top of it the maple icing then place on the prepared rack. Sprinkle with crumbled candied bacon. Repeat with all of the cookies.
Notes
*Nutrition facts or for cookies only, not maple bacon topping
Nutrition
Serving: 1cookie | Calories: 141kcal | Carbohydrates: 14.8g | Protein: 1.4g | Fat: 8.8g | Cholesterol: 17.4mg | Sodium: 1.7mg | Fiber: 0.6g | Sugar: 6.8g