0 MAPLE PECAN SHORTBREAD BARS

well, once again this shortbread recipe has not failed me. it's pretty much my go-to for some quick standard shortbread base.

i just love the tight sharp corners and edges these cookies keep after baking. i think it has to do with the dough using the powdered sugar, and the dough should be chilled and kept cold right untill the oven. i even stick the whole sheet in the fridge for a few min, then put it straight into the oven. OH, and one more thing i did for this batch was upped the temp by 10-20 degrees for the first 4-5 mins then lowered back norm...i don't know if that helped, but the combo of everything kept a nice edge on the cookie.

i adapted this recipe from Smitten Kitchen's espresso chocolate chip cookies, who adapted it from Dorie G. if you haven't already, you should check out Smitten Kitchen's index...so many gooood things!

Makes 32 cookies

2 sticks (8 ounces) unsalted butter, at room temperature

2/3 cup confectioners’ sugar

1/2 teaspoon pure vanilla extract

2 cups all-purpose flour

Working with a stand mixer, preferably fitted with a paddle attachment, or with a hand mixer in a large bowl, beat the butter and confectioners’ sugar together on medium speed for about 3 minutes, until the mixture is very smooth.

Beat in the vanilla (or another flavor).

Then reduce the mixer speed to low and add the flour, mixing only until it disappears into the dough. Don’t work the dough much once the flour is incorporated.

Fold in what ever you want to add to the mix at this point.

Using the spatula, transfer the soft, sticky dough to a gallon-size zipper-lock plastic bag. Put the bag on a flat surface, leaving the top open, and roll the dough into a 9 x 10 1/2 inch rectangle that’s 1/4 inch thick. As you roll, turn the bag occasionally and lift the plastic from the dough so it doesn’t cause creases. When you get the right size and thickness, seal the bag, pressing out as much air as possible, and refrigerate the dough for at least 2 hours, or for up to 2 days.

Position the racks to divide the oven into thirds and preheat the oven to 325 degrees F. Line two baking sheets with parchment or silicone mats.

Put the plastic bag on a cutting board and slit it open. Turn the firm dough out onto the board (discard the bag) and, using a ruler as a guide and a sharp knife, cut the dough into 1 1/2-inch squares (you can, obviously cut into any shape. i used a cookie cutter a few times and had to RE-ROLL and they came out just fine).

Transfer the squares to the baking sheets and carefully prick each one twice with a fork, gently pushing the tines through the cookies until they hit the sheet.
Bake for 18 to 20 minutes, rotating the sheets from top to bottom and front to back at the midway point. The shortbreads will be very pale–they shouldn’t take on much color (check the bottom of on...take a peek).

Transfer the cookies to a rack.
If you’d like, dust the cookies with confectioners’ sugar while they are still hot. Cool the cookies to room temperature before serving.

oops...sorry ... i forgot to say i used 1/2 tsp maple extract and 1/4 vanilla

also i used about 1/2-3/4 c. toasted pecans