Maple Pecan Shortbread
anediblemosaic.com · About 2 dozen cookies
Against 433 shortbread recipes
More sugar than 98% of recipes and more starch than 89%.
How it compares
Against the typical pan: the median of 433 shortbread recipes, per 100 g of flour.
- More sugar than 98% of recipes: 93% of the flour weight against the typical recipe's 40%, about 2.5 times as much.
- More starch than 89% of recipes: 13% of the flour weight against the typical recipe's 0%.
- Less butter than 75% of recipes: 68% of the flour weight against the typical recipe's 81%.
Ingredients (9)
- ½ cup shelled pecans≈ 55 g
- ½ cup plus 1 tablespoon unsalted butter, room temperature, divided≈ 128 g
- ¾ cup granulated maple sugar (see Note)≈ 150 g
- 1 large egg≈ 50 g
- 1 teaspoon pure vanilla extract≈ 4.2 g
- 1½ cups all-purpose flour≈ 188 g
- 3 tablespoons cornstarch≈ 24 g
- ¼ teaspoon salt≈ 1.5 g
- 2 tablespoons white sugar≈ 25 g
flour 188 gbatter 625 g
≈ marks grams converted from cups and spoons with standard densities; the rest are weights the source printed.
Baker's percentages
Grams per 100 g of flour, and where that falls among all 433 recipes. Shaded: the middle half. Tick: the median.
- Butter68% · 24th percentile · median 81%
- Sugar93% · 99th percentile · median 40%
- Starch13% · 90th percentile · median 0%
- Salt0.8% · 70th percentile · median 0.4%
Oven
- Temperature
- 325°F / 165°C
- median 350°F
- Time
- 16 to 20 minutes
- median 18 minutes
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