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Maple Pecan Shortbread Cookies

A stack of golden Maple Pecan Shortbread Cookies with visible pecan pieces on a light ceramic plate.
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A recipe for rich, buttery shortbread cookies flavored with pure maple syrup and toasted pecans, resulting in a crumbly, melt-in-your-mouth texture.

Ingredients

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  • 1 cup unsalted butter, softened
  • 1/2 cup pure maple syrup (Grade A Dark or Very Dark recommended)
  • 1 teaspoon pure vanilla extract
  • 2 cups all-purpose flour
  • 1/2 teaspoon salt
  • 1/2 cup finely chopped pecans, toasted

Instructions

  1. Preheat your oven to 325 degrees Fahrenheit. Line two baking sheets with parchment paper.
  2. In a large bowl, cream the softened butter until smooth. Beat in the maple syrup and vanilla extract until just combined. Do not overmix.
  3. In a separate bowl, whisk together the flour and salt. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until the dough just comes together. Stop mixing as soon as the flour disappears.
  4. Gently fold in the toasted, chopped pecans.
  5. Shape the dough into a log, wrap it in plastic wrap, and chill for 30 minutes for easier handling.
  6. Roll the dough out on a lightly floured surface to about 1/4 inch thickness, or press the dough into an 8×8 inch pan.
  7. Cut the dough into desired shapes (squares or rounds) or score the dough in the pan. Prick the tops of the cookies lightly with a fork.
  8. Bake for 18 to 22 minutes, or until the edges are lightly golden brown. The centers should still look pale.
  9. Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Notes

  • To toast pecans, spread them on a dry skillet over medium heat for 5 to 7 minutes, stirring often, until fragrant. Let them cool before chopping.
  • For a gluten-free version, substitute the all-purpose flour with a 1-to-1 gluten-free baking blend that contains xanthan gum.
  • For a festive look, dust the cooled cookies lightly with powdered sugar.
  • Do not bake these cookies too long; shortbread should remain pale for the best texture.

Nutrition

Find it online: https://savoryskies.com/maple-pecan-shortbread-cookies-recipe/