Golden Maple Pecan Shortbread
Deliciously buttery shortbread with a hint of maple and crunchy pecans, perfect for a sweet treat or holiday baking. These cookies are easy to make and guaranteed to be a crowd-pleaser.
Equipment
- baking sheet
- parchment paper
- large bowl
- electric mixer
- separate bowl
- whisk
- plastic wrap
- cookie cutter
- wire rack
Ingredients
Shortbread
- 1 cup unsalted butter softened
- ½ cup granulated sugar
- ¼ cup pure maple syrup
- 2 ¼ cups all-purpose flour
- ½ teaspoon salt
- ½ cup finely chopped pecans
Instructions
Shortbread Instructions
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large bowl, cream together the softened butter, granulated sugar, and maple syrup using an electric mixer until light and fluffy.
- Whisk together flour and salt in a separate bowl, then gradually add to the butter mixture, mixing on low speed until just combined.
- Gently fold in the finely chopped pecans until they are evenly distributed throughout the dough.
- Gather the dough, press it into a disk, wrap in plastic wrap, and chill in the refrigerator for at least 30 minutes.
- On a lightly floured surface, roll out the dough to about ¼-inch thickness and cut out cookies using a cookie cutter or by simply cutting into squares; place them about 1 inch apart on the prepared baking sheet.
- Bake for 12-15 minutes, or until the edges are lightly golden and the centers are set.
- Let the cookies cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely.
Notes
For extra flavor, lightly toast the pecans before chopping and adding them to the dough. You can also experiment with different extracts like almond or vanilla for a twist on the classic shortbread flavor.