It is officially spring and I couldn’t be happier. I love the transition from the long, cold, snowy days to budding green vegetation and the song of birds. Mother nature is easing us into spring slowly but every day we see a few new signs of life and move closer to soft and temperate fresh air.
I’ve packed away the Easter decorations and put them into storage for next year. All that remains are a few delicious cookies I baked for our holiday guests. I mixed into the cookie dough a bit of local maple syrup and it’s a perfect seasonal touch for a light and scrumptious cookie.
I’m looking forward to completing all sorts of new projects this spring. Each project has it’s own intense learning curve, so it’s taking me a while to get from point A to point B, but I’ll get there.
As Ralph Waldo Emerson said, “In order for one to learn the important lessons of life, one must first overcome a fear each day.” Over time, I’ve found that things go much easier when I trust in myself and the learning process. In fact, I often find the learning process more valuable than the outcome I was trying to achieve in the first place. But that’s just me. How do you deal with challenging projects?
Anyway, I’ll hopefully be able to share some of the projects with you soon. In the meantime, try these cookies. I seem to be a bit obsessed with shortbread cookies lately but they just go so well with a hot cup of tea, I can’t resist.
Toasted Pecan Maple Syrup Shortbread
2 1/4 c (300 g) flour, sifted
17 1/2 tbs (250 g) unsalted butter, cubed and softened
1 egg yolk
1 tsp (4 g) vanilla
2 tsp (8 g) New England maple syrup
1 tsp (4 g) cinnamon
1 pinch of salt
1 tsp (4 g) sugar
1 1/2 c less 2 tbs (160 g) powdered sugar, plus extra for dusting
2 c (180 g) toasted pecans, chopped
Preheat over to 350 F (180 C)
In the bowl of a stand mixer fitted with a hook attachment add flour and butter cubes (if you use a paddle attachment, use the lowest speed and do not over mix). Mix on low speed until pea sized particles form. Add egg yolk, vanilla, maple syrup, cinnamon, salt, sugar and powdered sugar and stir just until mixed. Add pecans and mix until blended.
Chill dough for 20 minutes. Roll out dough to about 1/2 inch thick on a silicone baking sheet lightly dusted with flour. Cut shapes with your favorite cookie cutter. Place cut cookies on baking sheet lined with a silicone baking mat and bake for about 18-20 minutes or until the bottom of the cookies are golden.
Cool cookies on a wire rack. Dust with sifted powdered sugar. Sprinkle with colored sugar, if desired.