Maple Pecan Shortbread Cookies Recipe

Name: Maple Pecan Shortbread Cookies
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 3/4 cups unbleached all purpose flour; 3/4 cup powdered sugar; 1 pinch salt; 1 stick unsalted butter cold and diced; 1 egg room temp; 3 tablespoons pure maple syrup; 3/4 cup pecans whole, divided; 1/2 stick unsalted butter room temp; 1/2 cup powdered sugar; 3 tablespoons pure maple syrup

Servings: persons

1
Preheat your oven to 350 degrees.
2
Place the pecans on a baking sheet and toast in the oven for about 8 minutes.
3
Allow the pecans to cool completely and then give them a course chop. Set aside.
4
With the dough blade in a food processor add the flour, powdered sugar and salt. Pulse a few times to combine.
5
Add the diced butter and mix just until the dough resembles a course meal.
6
Add in the egg, 1/2 cup of the toasted pecans and maple syrup. Pulse until the dough just comes together, allow a little of the dry mix to remain, ensuring you don't over mix.
7
Place the dough onto a lightly floured surface and gently knead the dough until combined.
8
Roll the dough into a log, a couple inches high. Wrap in a piece of plastic wrap and place in the freezer for about 15 minutes.
9
Once the dough is slightly hardened slice into approx 1/2 in rounds.
10
Place on a lined baking sheet and bake for approx 14 minutes or until the bottoms and outermost edges are very lightly browned.
11
While the cookies are baking you can make the buttercream. Add the butter and powdered sugar to a bowl and whip with a hand mixer until light and fluffy.
12
Add in the maple syrup and mix for another minute of two.
13
Cool the cookies on a cooling rack. Once cooled completely, smear a thin layer of the buttercream on the cookie and top with the remaining 1/4 cup of chopped toasted pecans.

876

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 3/4 cups unbleached all purpose flour, 3/4 cup powdered sugar, 1 pinch salt, 1 stick unsalted butter cold and diced, and more.

Yes, Maple Pecan Shortbread Cookies falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Maple Pecan Shortbread Cookies

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions