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Maple Pecan Shortbread Cookies

Servings 55 small cookies

Ingredients

For the cookies:

  • 1 1/2 cups softened butter
  • 1 cup powdered sugar
  • 1 tsp. vanilla extract
  • 1 tbs. real maple syrup
  • 3 1/4 cups flour
  • 1/2 tsp. salt
  • 1 1/2 cup finely chopped pecans

For the maple sugar:

  • 1 cup sugar
  • 2 tsp. real maple syrup

Instructions

For the cookies:

  1. In a large bowl, beat together the butter and powdered sugar until smooth. Add in the vanilla, maple syrup, flour, and salt, and beat together until a dough forms, then mix in the chopped pecans.
  2. Divide your dough into 3 even-ish sections, and roll each section into a log, about 1 1/2 inches in diameter. This is easier done by wrapping the sections of dough in plastic wrap to help form it. This does not have to be perfect.

For the maple sugar:

  1. In a large bowl, use a fork to stir together the sugar and maple syrup until very well distributed. Pour the sugar onto a clean baking sheet for easy rolling. Roll each log into your maple sugar on the baking sheet, pressing the sugar into the dough. Then, wrap each log tightly in plastic wrap, and freeze for 45 minutes to 1 hour. Optionally, you can keep the dough logs frozen for up to 2 months before slicing and baking.
  2. While the dough freezes, preheat your oven to 325 degrees, and line two baking sheets with parchment paper. Slice each log into cookies about 1/4-1/2 inch thick. Work through one log at a time, keeping the others chilled while you work, and place the cookies onto your baking sheet. They will not spread while baking, so they can be pretty close together. Bake for 10-12 minutes, or until the edges have just barely started to become golden brown. Cool completely, and enjoy!