Maple Pecan Butter Shortbread Cookies
These Maple Pecan Butter Shortbread Cookies are buttery, tender, and packed with rich, nutty flavor. Perfect for cozy afternoons or festive gatherings!
Servings: 24 servings
Ingredients
- 1 cup unsalted butter softened
- 1/2 cup powdered sugar
- 1/4 cup maple syrup
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1/2 teaspoon salt
- 1 cup pecans chopped, toasted
Instructions
- Preheat your oven to 350°F (175°C). Spread the chopped pecans evenly on a baking sheet and toast them for about 5-7 minutes, stirring once halfway through. Keep a close eye to avoid burning. Once toasted, set them aside to cool.
- In a large mixing bowl, beat the softened unsalted butter with powdered sugar until the mixture is pale, creamy, and fluffy. This should take about 2-3 minutes with an electric mixer on medium speed.
- Mix in the maple syrup and vanilla extract until well incorporated. The batter will be rich and fragrant, setting the tone for your cookies.
- In a separate bowl, whisk together the all-purpose flour and salt. Gradually add this to the wet ingredients, mixing on low speed or folding with a spatula until the dough just comes together.
- Gently fold the toasted pecans into the dough, distributing them evenly without overmixing.
- Scoop the dough onto a sheet of parchment paper and form it into a log shape about 2 inches in diameter. Wrap it tightly and refrigerate for at least 30 minutes. Chilling firms up the dough, making it easier to slice.
- Preheat your oven to 325°F (160°C). Remove the dough log from the fridge and slice into 1/4-inch thick rounds. Place them on a parchment-lined baking sheet, spacing them about 1 inch apart.
- Bake the cookies for 15-18 minutes or until the edges are lightly golden. Avoid overbaking to keep them tender and buttery.
- Transfer the cookies to a cooling rack and let them cool completely. Enjoy with a cup of tea or coffee.
Equipment
- Mixing Bowl
- Electric mixer or hand whisk
- Measuring cups and spoons
- Spatula
- Baking Sheet
- Parchment paper or silicone baking mat
- Cooling Rack
Notes
- Use softened butter at room temperature for the best texture, not melted or cold.
- Measure flour carefully by spooning and leveling to avoid dry cookies.
- Chill the dough before baking to prevent spreading and maintain shape.
- Toast pecans on a single layer and watch closely to avoid burning.
- Store baked cookies in an airtight container at room temperature for up to one week or freeze for longer storage.