Peacan Shortbread Cookies
1 cup (250 ml) unsalted butter
1 cup (250 ml) dark brown sugar
1/2 tsp. (2 ml) maple flavouring
2 1/4 cup (560 ml) sifted cake flour
3/4 cup (175 ml) finely chopped pecans
4 oz. semi-sweet chocolate, for drizzling (optional)
Beat together the butter , brown sugar, and maple flavouring. Add the flour and pecans and blend thoroughly, form the dough into a ball and then flatten it into a circle.
Place the dough between two sheets of wax paper and refrigerate for 1 hour. Roll out the dough on a lightly floured board to 1/4" thick. Cut into shapes and place on lightly greased baking sheets or sheets that have been lined with parchment paper.
Place on a rack in the top third of the oven. Bake at 325 (160 C) for 20 minutes. Cool before drizzling with melted semi-sweet chocolate. Makes 2 dozen.
Submitted by: Elaine Bryenton, Brackley, P.E.I.