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Maple Pecan Shortbread Cookies

5 from 1 vote
Maple and pecan take this classic shortbread to the next level.
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Prep Time:15 minutes
Cook Time:15 minutes
Refrigerator Time:30 minutes
Course: Dessert, Snack
Cuisine: American
Keyword: Maple Pecan Shortbread, Maple Shortbread, Pecan Shortbread
Servings: 24 2 1/4" Round Cookies

Ingredients

  • 3/4 Cup Pecans, chopped and toasted
  • 2 Cups Flour
  • 2/3 Cup Powdered Sugar
  • 1/2 tsp Salt
  • 1/2 tsp Cinnamon
  • 1 Cup Butter, cut into pieces
  • 2 Tbsp Pure Maple Syrup
  • 3/4 tsp Maple Extract
  • 3/4 tsp Vanilla Extract
  • Turbinado Sugar

Instructions

  • Chop the Pecans and place them in a skillet over medium heat. Stir constantly until they start to become a darker brown and smell toasty.
  • Place all of the dry ingredients - Flour, Powdered Sugar, Salt, and Cinnamon in a food processor (or stand mixer - see notes). Pulse to combine.
  • Add Butter pieces and pulse until the mixture resembles coarse sand. There will be larger "pea sized" bits along with the smaller bits.
  • Add the Maple Syrup, Vanilla and Maple extracts. Pulse to combine.
  • At this point, add Chopped/Toasted Pecans. Continue to pulse, until the mixture comes together in a dough mass.
  • Turn dough out onto parchment paper and divide into two equal sections. Roll into "logs", then flatten them out. Wrap in plastic wrap and refrigerate for 30-45 minutes until thoroughly chilled.
  • Preheat oven to 350℉
  • Remove one piece of the dough from the fridge and roll out to 3/8" thick.
  • Using a 2¼" Cookie Cutter, cut out cookies and place on a parchment lined cookie sheet.
  • Sprinkle each cookie with Turbinado Sugar - "Sugar in the Raw" works great.
  • Bake for 15-17 minutes, until golden brown.
  • Remove cookies to cooling rack.
  • Enjoy!

Notes

If you don't have a food processor, a stand mixer (or even just a wooden spoon with some hard work!) will work fine.  Follow the same directions as far as order of adding the ingredients, using the paddle attachment.