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Apple Cider Pecan Shortbread with Cider Caramel

Soft crumbly pecan shortbreads flavored with fresh apple cider topped with a salted apple cider caramel.
Prep Time 20 minutes
Cook Time 15 minutes

Ingredients

  • 2 cups fresh apple cider

Apple Cider Pecan Shortbread

  • 115g or 1 cup raw pecans toasted (see ingredient notes above)
  • 275g or 2 cups plus 2 tablespoons all purpose flour
  • 130g or 1 cup powdered sugar
  • ½ teaspoon salt
  • 226g or 1 cup unsalted butter
  • 1 tablespoon boiled cider see notes

Apple Cider Caramel

  • 200g or 1 cup granulated sugar
  • 2.5 tablespoons heavy cream at room temperature
  • 85g or 6 tablespoons unsalted butter
  • 1/2 teaspoon fine sea salt
  • 2 tablespoons boiled cider see notes
  • 1 tsp pure vanilla extract
  • additional pecans, to top optional
  • flaky sea salt, to top optional

Instructions

  • Make the boiled cider by boiling down the 2 cups fresh apple cider with mulling spices (if using) on medium-high. Boil until the liquid has reduced to syrup consistency, it should be around 1/4 cup. Store in fridge if making ahead of time.
  • Make the caramel (this will make more than you need to top the cookies, about 4 oz): in a deep pot, stir the sugar with 1/2 teaspoon fresh lemon juice. Cook on medium high until sugar turns amber colored (the darker the color the less sweet the caramel, but be careful not to burn it). Add the heavy cream slowly, while whisking. The mixture will boil up. Once it has simmered down, lower the heat and add the butter and sea salt and stir to combine. Stir in the cider and vanilla. Set aside.
  • Make the cookie dough: pulse the pecans in a food processor until finely chopped. Add the flour, sugar and salt and pulse to combine. Add the butter and cider and pulse until it comes together in a ball.
  • Shape the dough into roughly a 12 inch long log that's about 2 inches diameter. Wrap it in plastic wrap and set in the fridge for 2 hours to chill.
  • Preheat oven to 350. Line two cookie sheets with parchment paper.
  • Using a bread or chef's knife, slice the log into rounds that are about half an inch thick (for thick cookies!) and set them on the cookie sheet. Leave some space between the cookies so they can spread just a bit.
  • Bake for 10 minutes or until edges just start to turn golden.
  • When cookies are cool, gently spoon some caramel on top. Once it has set a bit, you can add pecans or some flaky sea salt.

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