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Pecan Shortbread Icebox Cupcakes
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Recipe Filed Under
Dessert, Cake

Provided By:
Jean Anderson

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    • Shortbread cookies are crunchy-hard, so to give the creamy filling time to soften them, I make these no-bake cupcakes a day in advance. I sometimes freeze them instead, however; they keep for about two months and can be brought out as needed, softened in the refrigerator overnight, then served. Once the cupcakes are frozen, remove from the muffin tins, pop into plastic zipper bags, label, date, and store in the freezer. It's handy having frozen assets. Note: It's easier to find fridge or freezer room for two six-cup muffin tins than one twice that size.

    Ingredients

    Makes:

      • 1 2/3 cups ice-cold whipping cream
      • 1/3 cup raw sugar or granulated maple sugar
      • 1 teaspoon vanilla extract
      • 3/4 teaspoon maple flavoring
      • 3/4 cup richly toasted, moderately finely chopped pecans (12 to 14 minutes in a 350F oven)
      • 24 (2-inch round) pecan shortbread cookies (from a 16-ounce package)
      • Garnishes:
      • 1/4 cup richly toasted, finely chopped pecans (see above)
      • 12 small pieces (preferably squares or triangles) pecan brittle or crunch OR 12 richly toasted pecan halves (optional)

    Directions

    Line each cup of two 6-cup muffin pans with a crinkly foil liner and set aside.

    Combine cream and sugar in a medium-size mixing bowl, then let stand 15 minutes at room temperature, stirring occasionally. Add vanilla and maple flavoring and with a hand electric mixer, beat to stiff peaks. Fold in the toasted pecans.

    Place one shortbread cookie upside down in each muffin pan cup, drop in a rounded tablespoon of whipped cream mixture, and smooth over each cookie. Don't be stingy; whipped cream layer should be about 3/4 inch thick. Top with a second shortbread cookie, this time right side up, and press to anchor in filling. Swirl remaining filling on top, dividing equally.

    Set uncovered in refrigerator for 24 hours or freeze as directed in headnote above.

    Just before serving, sprinkle each cupcake lightly with finely chopped toasted pecans and, if you like, insert a piece of pecan brittle in center of each.

    Transfer cupcakes, still in their foil wrappers, to colorful dessert plates and serve.

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