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Maple Pecan Shortbread
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Prep Time:
10 minutes
Total Time:
2 hours 40 minutes
Maple pecan shortbread cookies: Light, buttery, with a hint of maple, perfect for holiday gifting.
Ingredients:
  • 1 cup butter or margarine, softened
  • 3/4 cup maple sugar or granulated sugar
  • 1 teaspoon vanilla
  • 1/4 teaspoon salt
  • 1 3/4 cups Gold Medal™ all-purpose flour
  • 1 cup finely chopped pecans, toasted
  • 1/4 cup coarse sugar
  • 40 pecan halves, if desired
  • 3 tablespoons real maple syrup
Instructions:
  • In a large bowl, cream together butter, 1/2 cup of maple sugar, vanilla, and salt using an electric mixer until light and fluffy. Gradually add flour on low speed until just combined, then fold in chopped pecans.
  • Roll the dough into a log measuring 11x2 inches. Combine the remaining 1/4 cup of maple sugar and coarse sugar, then roll the dough log in the sugar mixture, gently pressing to coat. Wrap the log in plastic wrap and refrigerate for 2 hours or until firm.
  • Preheat the oven to 350°F. Slice the dough into 40 pieces that are each 1/4-inch thick. Arrange the slices on ungreased cookie sheets, leaving 1 inch of space between each. Place a pecan half on top of each slice.
  • Bake for 12 to 14 minutes until edges turn golden brown. Allow to cool for 2 minutes, then transfer from pans to cooling racks to cool completely. Brush cookies with maple syrup and let them dry.

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