Martha's Maple-Pecan Shortbread

Photo: Mike Krautter

These sweet and nutty shortbread cookies would be perfect with an afternoon cup of tea. Martha made this recipe on Martha Bakes episode 607.


  • 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


  1. Whisk flours, salt, and chopped pecans in a bowl.

  2. 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.

  3. Preheat oven to 275 degrees. Line a baking sheet with parchment paper.

  4. 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.

  5. 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.

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