Food & Cooking Recipes Dessert & Treats Recipes Cookie Recipes Martha's Maple-Pecan Shortbread By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on May 6, 2020 Print Share Share Tweet Pin Email Photo: Mike Krautter Yield: 12 These sweet and nutty shortbread cookies would be perfect with an afternoon cup of tea. Martha made this recipe on Martha Bakes episode 607. Ingredients 2 ¼ cups all-purpose flour, plus more for work surface ½ cup cake flour (not self-rising) ½ teaspoon salt ½ cup pecan halves (about 2 ¼ ounces), finely chopped 1 cup (2 sticks) unsalted butter, room temperature ¾ cup sugar ¼ cup pure maple syrup, preferably Grade B 1 large egg yolk ¼ teaspoon pure vanilla extract Directions Whisk flours, salt, and chopped pecans in a bowl. In the bowl of an electric mixer fitted with the paddle attachment, beat butter and sugar on medium-high speed until smooth and light, about 1 minute. Add maple syrup, egg yolk, and vanilla; beat on medium until well combined. On low speed, gradually add flour mixture; beat until just combined. Dough should be smooth and pliable. Flatten into a square. Wrap in plastic; refrigerate until firm, 1 1/2 hours or overnight. Preheat oven to 275 degrees. Line a baking sheet with parchment paper. On a lightly floured work surface, roll out dough into a 1/2-inch-thick rectangle. Cut out squares using a 3-inch fluted square cutter; place 1 inch apart on prepared baking sheet. Bake cookies, rotating sheet halfway through, until golden just around the edges, 1 hour to 1 hour and 15 minutes. Transfer to a wire rack to cool. Cookies can be stored in an airtight container at room temperature up to 4 days. Print