Maple Pecan Shortbread Cookies Recipe
Introduction
These Maple Pecan Shortbread Cookies offer a delicate balance of sweet maple flavor and crunchy roasted pecans. They are buttery, tender, and perfect for anytime snacking or sharing with friends. With simple ingredients and straightforward steps, they’re a delightful homemade treat.
Ingredients
- 1/2 cup unsalted butter
- 1/3 cup maple syrup
- 1/2 tsp vanilla extract
- 1 3/4 cups cake or all-purpose flour
- 1/4 tsp salt
- 2/3 cup roasted pecans
Instructions
- Step 1: In a large bowl, add the butter and use a spatula or mixer to mix until smooth.
- Step 2: Add the maple syrup and vanilla extract to the butter, then mix well to combine.
- Step 3: Sift in the flour and salt. Add the roasted pecans, then mix until all ingredients are well incorporated.
- Step 4: Roll the dough into a log about 1.6 inches (4 cm) in diameter.
- Step 5: Wrap the dough log with parchment paper or plastic wrap. If the log is too long, split it into two and wrap each separately. Chill until very firm, for at least 2 hours.
- Step 6: Preheat the oven to 300℉ (150℃) and line two baking pans with parchment paper.
- Step 7: Slice the chilled dough log into 1/8 to 1/4 inch (3 to 5 mm) thick pieces using a sharp knife. Arrange the slices on the baking pans, spacing them about 1.5 inches apart.
- Step 8: Bake for 18-20 minutes, or until the bottom edges of the cookies turn golden brown. Rotate the pans halfway through baking to ensure even cooking.
- Step 9: Transfer the cookies to a cooling rack and let them cool completely before serving.
Tips & Variations
- Use toasted pecans for a richer nutty flavor and extra crunch.
- For a more intense maple taste, try drizzling a little pure maple syrup over cooled cookies before serving.
- If you prefer a softer cookie, reduce chilling time slightly but be careful not to skip it to maintain shape during baking.
Storage
Store the cooled cookies in an airtight container at room temperature for up to one week. They can also be frozen for up to 3 months; just thaw at room temperature before serving. To freshen them up, warm briefly in a low oven.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I substitute the pecans with other nuts?
Yes, walnuts or almonds work well as substitutes and will add their unique flavor and texture to the cookies.
Do I have to chill the dough before baking?
Chilling the dough is important to firm it up, making it easier to slice and helping the cookies keep their shape during baking. Skipping this step may result in spreading or misshapen cookies.
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Maple Pecan Shortbread Cookies Recipe
- Total Time: 50 minutes
- Yield: 35 cookies 1x
- Diet: Vegetarian
Description
These Maple Pecan Shortbread Cookies are buttery, sweet, and nutty treats perfect for any occasion. Featuring a delicate crunch from roasted pecans and the rich flavor of maple syrup, these cookies are easy to prepare and baked to golden perfection. Their crisp texture and subtle maple aroma make them an irresistible snack or dessert.
Ingredients
Butter Mixture
- 1/2 cup unsalted butter
- 1/3 cup maple syrup
- 1/2 tsp vanilla extract
Dry Ingredients
- 1 3/4 cups cake flour or all-purpose flour
- 1/4 tsp salt
- 2/3 cup roasted pecans
Instructions
- Prepare butter mixture: In a large bowl, add the unsalted butter and mix with a spatula or an electric mixer until the butter is smooth and creamy, ensuring a consistent texture for the dough.
- Add liquids: Pour in the maple syrup and vanilla extract into the butter mixture, then blend thoroughly to combine all flavors evenly.
- Incorporate dry ingredients: Sift together the flour and salt, then add to the wet mixture. Add the roasted pecans and mix gently until the dough is well combined without overworking.
- Shape the dough: Roll the dough into a log approximately 1.6 inches (4 cm) in diameter to create uniform cookies.
- Chill the dough: Wrap the dough log tightly with parchment paper or plastic wrap. If the log is too long, divide it into two smaller logs and wrap separately. Refrigerate for at least 2 hours until very firm to ensure easy slicing.
- Preheat oven & prepare pans: Preheat your oven to 300°F (150°C) and line two baking pans with parchment paper to prevent sticking.
- Slice the dough: Using a sharp knife, slice the dough log into thin rounds between 1/8 to 1/4 inch (3-5 mm) thick. Arrange these cookie slices on the lined baking pans, spacing them about 1.5 inches apart to allow even baking and spreading.
- Bake cookies: Place the pans in the oven and bake for 18-20 minutes or until the edges of the cookies turn a golden brown color. Rotate the baking sheets halfway through baking for uniform color and texture.
- Cool the cookies: Once baked, transfer the cookies to a cooling rack and let them cool completely to set their shape and crisp texture before serving or storing.
Notes
- Use cake flour for a lighter, more tender texture; all-purpose flour works fine as a substitute.
- Ensure the dough is very firm when slicing to achieve clean, even cookies.
- Store cookies in an airtight container at room temperature for up to one week.
- Feel free to toast the pecans yourself for enhanced flavor.
- Adjust the thickness of slices based on your preferred cookie crunchiness.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: Maple Pecan Shortbread Cookies, Holiday Cookies, Nutty Shortbread, Maple Syrup Cookies, Easy Shortbread Recipe
