It is always a good time for shortbread cookies. They pair so nicely with a cup of coffee (JennyBean Coffee’s First Mate’s Mug is my favorite https://www.jennybeancoffee.com/shop) for an afternoon treat. Not too sweet and melt in your mouth buttery. Classic shortbread is perfect, yet sometimes, you might want to add a little extra and make your shortbread stand out. If you are a fan of maple and pecans, this Maple Pecan Shortbread is phenomenal. Super buttery and packed with flavor, these beauties will become a new favorite, no matter the time of year!

Le Goûter – The French version of “Afternoon Tea”

The English have their afternoon tea. The French have their own version, le goûter (pronounced “le goo tay”). Le goûter is a French afternoon snack, usually enjoyed around 4 p.m. It bridges the long gap between lunch and a typically late dinner. Le goûter is especially associated with children after school, but many adults also share in this daily pause. The word itself comes from the French verb meaning “to taste,” and the occasion focuses on a small, sweet treat rather than a full meal. Typical foods include slices of baguette with chocolate or jam, pastries like pain au chocolat or brioche, simple cakes or cookies, and a drink such as milk, hot chocolate, or coffee. More than just eating, le goûter is a relaxed, comforting moment to rest, talk, and enjoy something pleasurable before the evening begins.

Maple Pecan Shortbread Cookies on Plate with plaid bow

Maple Pecan Shortbread cookies, a slice of Frangipane Apple Tart (https://northwestfrench.com/frangipane-apple-tart-a-classic-french-dessert/), or a Lavender Lemon Scone (https://northwestfrench.com/lavender-lemon-scone-simple-recipe/) would be a perfect place to start while enjoying your own le goûter. Take a pause, brew a cup of coffee, and enjoy!

Ingredients

3/4 Cup Pecans, chopped and toasted
2 Cups Flour
2/3 Cup Powdered Sugar
1/2 tsp Salt
1/2 tsp Cinnamon
1 Cup Butter, cut into pieces
2 Tbsp Pure Maple Syrup
3/4 tsp Maple Extract
3/4 tsp Vanilla Extract
Turbinado Sugar

Instructions

Chop the Pecans and place them in a skillet over medium heat. Stir constantly until they start to become a darker brown and smell toasty.
Place all of the dry ingredients – Flour, Powdered Sugar, Salt, and Cinnamon in a food processor (or stand mixer – see notes). Pulse to combine.
Add Butter pieces and pulse until the mixture resembles coarse sand. There will be larger "pea sized" bits along with the smaller bits.
Add the Maple Syrup, Vanilla and Maple extracts. Pulse to combine.
At this point, add Chopped/Toasted Pecans. Continue to pulse, until the mixture comes together in a dough mass.
Turn dough out onto parchment paper and divide into two equal sections. Roll into "logs", then flatten them out. Wrap in plastic wrap and refrigerate for 30-45 minutes until thoroughly chilled.
Preheat oven to 350℉
Remove one piece of the dough from the fridge and roll out to 3/8" thick.
Using a 2¼" Cookie Cutter, cut out cookies and place on a parchment lined cookie sheet.
Sprinkle each cookie with Turbinado Sugar – "Sugar in the Raw" works great.
Bake for 15-17 minutes, until golden brown.
Remove cookies to cooling rack.
Enjoy!

Notes

If you don’t have a food processor, a stand mixer (or even just a wooden spoon with some hard work!) will work fine. Follow the same directions as far as order of adding the ingredients, using the paddle attachment.

Maple Pecan Shortbread

Le Goûter – The French version of “Afternoon Tea”