Maple Pecan Shortbread Cookies
Indulge in the rich and buttery delight of Maple Pecan Shortbread Cookies, perfectly balancing sweetness and crunch, making them ideal for any occasion.
Servings: 24 cookies
Calories: 155kcal
Ingredients
Main Ingredients
- 1 cup unsalted butter, softened Using unsalted butter allows for control over the saltiness.
- 1/2 cup powdered sugar
- 1/4 cup pure maple syrup Use pure maple syrup for the best flavor.
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1/2 cup chopped pecans Substitute with walnuts or almonds for variations.
- 1/4 teaspoon salt
Instructions
Preparation
- In a large mixing bowl, cream together the softened unsalted butter and powdered sugar using an electric mixer until light and fluffy, about 3-5 minutes.
- Add the maple syrup and vanilla extract to the butter mixture, mixing until well blended.
- In a separate bowl, whisk together the all-purpose flour and salt. Gradually incorporate the flour mixture into the butter mixture, stirring just until combined.
- Carefully fold in the chopped pecans, ensuring they are evenly distributed throughout the dough.
- Form the dough into a log shape, wrap it securely in plastic wrap, and place it in the refrigerator for at least 1 hour, or until firm.
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Once chilled, slice the dough log into 1/4-inch thick rounds and arrange them on the prepared baking sheet.
- Bake in the preheated oven for 12-15 minutes, or until the edges are lightly golden brown.
- Allow the cookies to cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
Notes
Store cookies in an airtight container at room temperature for up to one week. If freezing, store properly in an airtight container.