Maple Pecan Shortbread Cookies
These Maple Pecan Shortbread Cookies are buttery, melt-in-your-mouth delights with warm maple and crunchy pecans. Perfect for cozy snacks or gifts!
Servings: 24 servings
Ingredients
- 1 cup unsalted butter softened
- 3/4 cup powdered sugar
- 2 cups all-purpose flour
- 1/2 cup pecans finely chopped
- 1/4 cup pure maple syrup
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
Instructions
Build Maple Pecan Shortbread Cookies Step by Step
- In a large mixing bowl, beat the softened unsalted butter and powdered sugar together using a hand mixer or stand mixer on medium speed until light, fluffy, and pale in color, about 3 to 4 minutes.
- Mix in the pure maple syrup and vanilla extract thoroughly but avoid overmixing.
- Sift the all-purpose flour and salt into the bowl. Gently fold the dry ingredients into the wet mixture with a spatula or mixer on low speed until just combined.
- Add the finely chopped pecans to the dough and fold them in evenly.
- Turn the dough out onto a lightly floured surface and shape it into a log or rectangle about 1 inch thick.
- Wrap the dough in plastic wrap and refrigerate for at least 30 minutes.
- Preheat oven to 325°F (165°C). Slice the chilled dough into 1/4 to 1/2-inch thick rounds and place them on a parchment-lined baking sheet spaced about 1 inch apart. Bake for 18-20 minutes until edges start to turn golden.
- Allow cookies to cool on the baking sheet for about 5 minutes before transferring to a wire rack to cool completely.
Equipment
- Mixing Bowl
- Hand mixer or stand mixer
- Measuring cups and spoons
- Spatula
- Baking Sheet
- Parchment paper or silicone baking mat
- Cooling rack
- Knife or cookie cutter
Notes
- Chill the dough to prevent spreading and ensure perfect cookie shape.
- Use plant-based butter to make this recipe dairy-free without losing texture.
- Store baked cookies in an airtight container at room temperature for up to a week or freeze for up to 3 months.