Maple Pecan Shortbread Cookies

I wanted to make cookies today, and this recipe just called to me. It’s a recipe from Two Peas.


Mix the flour, the salt, and the chopped pecans. Set aside.

Beat the butter, the sugar, the egg yolk, the maple syrup, and the vanilla extract.

Slowly, add the flour mixture.

Shape into balls and press a pecan half into the dough, if you’d like. Then bake!

2 3/4 cups of flour

1/2 teaspoon of salt

3/4  chopped pecans

2 sticks butter

3/4 cup of sugar

1/4 cup maple syrup

1 egg yolk

1/4 tsp. vanilla extract

In a medium bowl, whisk together 2 3/4 cups of flour and 1/2 teaspoon of salt. Stir in 3/4 cup chopped pecans and set aside. In a large bowl, cream together 2 sticks (1 cup) of room-temperature butter and 3/4 cup of sugar until smooth and light. Add 1/4 cup of pure maple syrup, 1 large egg yolk, and 1/4 teaspoon of maple or vanilla extract and beat until well combined. Gradually add flour mixture and beat until just combined; the dough should be smooth and pliable. Flatten the dough into a disk and wrap in plastic. Refrigerate until firm, about 2 hours or overnight.

Preheat oven to 350 degrees F. Line a baking sheet with parchment paper. On a lightly floured work surface, roll out the dough to about 1/4 inch thick. Cut out rounds using a two-inch cookie cutter and place one inch apart on the baking sheet. Brush the tops with 1 beaten egg and sprinkle with sugar (turbinado for a coarse look; table sugar for a light glaze). Place a pecan in the center of each cookie, if desired. Bake for 10 to 12 minutes or until golden around the edges. Transfer to a wire rack to cool.



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