For the Shortbread:
1 Cup Unsalted butter, room temperature, divided
1 Cup Pecans, toasted
2 Cups All Purpose Flour
1/4 Tsp Salt
1/2 Cup Sugar
1 Tsp Pure Vanilla Extract
2 Tsp Pure Maple Extract
For the Glaze:
1 Tbsp Pure Maple Extract
1 Cup Powdered Sugar
2 Tbsp Water
Melt 1/2 cup of the butter in a heavy saucepan and cook until a deep amber color (do not burn). Remove from heat immediately and then pour through a fine sieve. Chill for 1 hour in refrigerator.
Preheat oven to 300 Degrees Fahrenheit. Whisk flour and salt in a bowl, set aside. Using an electric mixer, beat the brown butter, remaining butter, and sugar until light and creamy. Add in the extracts. Finally mix in the nuts and the flour mixture. Transfer the dough to parchment paper and mold into a rectangle. Roll out dough into a 12"x8" rectangle. Transfer to a cooking sheet, piece dough all over with a fork, and bake until golden brown and firm, about 55 minutes. Remove from oven and immediately cut into 3" x 1.5" rectangles with a very sharp knife. Let cool on baking sheet.
Meanwhile, in a small bowl mix together the ingredients for the glaze until there are no lumps. Once the cookies are completely cool, drizzle the glaze over the top and allow the glaze to dry, about 1 hour.
Makes about 32 pieces.
Recipe adapted from Bon Appetit Desserts.
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