Maple Pecan Shortbread Cookies

A simple maple shortbread dough is mixed, chilled briefly for clean slicing, then baked until the edges are lightly golden. Pecans add crunch throughout, and a small maple glaze finishes the cookies after cooling.

By Julienne

Cook time: 16 minutes

Servings: 8

Ingredients

• 113 g unsalted butter softened
• 50 g granulated sugar
• 45 ml maple syrup
• 5 ml vanilla extract
• 2 g fine salt
• 180 g all-purpose flour sifted
• 60 g pecans finely chopped
• 30 g powdered sugar
• 8 ml water warm

Instructions

1. Heat the oven to 175°C. Line a baking sheet with parchment paper. In a mixing bowl, cream 113 g softened unsalted butter with 50 g granulated sugar until smooth and slightly lighter, about 1 minute by hand or 2 minutes with a mixer. The mixture looks smooth and cohesive, with no dry sugar pockets.
2. Mix in 45 ml maple syrup, 5 ml vanilla extract, and 2 g fine salt until fully combined. The mixture is glossy and evenly flavored.
3. Add 180 g all-purpose flour and 60 g finely chopped pecans. Stir just until a soft dough forms and no dry flour remains. The dough holds together without being overmixed.
4. Shape the dough into a log about 4 cm thick, wrap it, and chill briefly for 10 minutes so the slices hold their shape. Then cut into 16 rounds about 1 cm thick and arrange them on the prepared sheet, leaving a little space between each cookie. The cookies are evenly sliced and ready for the oven.
5. Bake for 14 to 16 minutes, until the edges are lightly golden and the centers look set but still pale. Cool on the baking sheet for 5 minutes, then move to a wire rack. The cookies are firm enough to move without bending and the bottoms are lightly colored.
6. Optional glaze: whisk 30 g powdered sugar with 8 ml warm water until smooth and brush or drizzle a thin layer over the cooled cookies. The glaze is smooth and able to drizzle in a thin ribbon.