Sugary, nutty shortbread is a sure sign of the holidays.

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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees. Line baking sheet with parchment paper; set aside. Into a medium bowl, sift flours and salt. Whisk in 1/2 cup chopped pecans; set aside.

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  • In the bowl of an electric mixer fitted with the paddle attachment, cream butter and granulated sugar on medium-high speed until smooth and light, about one minute. Add the maple syrup, egg yolk, and extract; beat on medium speed until well combined. On low speed, gradually add flour mixture, beating until just combined. Dough should be smooth and pliable. Flatten into a disk. Wrap in plastic; chill until firm, 1 1/2 hours or overnight.

  • On a lightly floured work surface, roll out dough to 1/4 inch thick. Cut out rounds using a two-inch cookie cutter; place one inch apart on prepared baking sheet. Brush tops with beaten egg; sprinkle centers with remaining 1/4 cup pecans. Sprinkle the entire surface with turbinado sugar.

  • Bake cookies, rotating baking sheet halfway through, until golden around the edges, 10 to 12 minutes. Transfer to a wire rack to cool.

Cook's Notes

If you'd like, decorate these cookies by placing a pecan half in the center instead of the chopped nuts. Shortbread can be stored in airtight containers at room temperature up to four days.

Reviews (18)

49 Ratings
  • 5 star values: 18
  • 4 star values: 8
  • 3 star values: 12
  • 2 star values: 10
  • 1 star values: 1
Rating: Unrated
12/16/2013
AUS & NZ cooks. ‘All purpose’ = plain flour. Stick of butter = 125g & 1 cup = 250g (slightly less but near enough) If you use 250g of butter you might find the dough is a little too soft (I think US cups are slightly larger than ours) so just add another 1/4 cup of plain flour. I substituted cornflour for cake flour to give my biscuits (I can’t bring myself to use the word ‘cookie’) a traditional texture. You can buy Maple Extract at www.premiumgourmetfood.com.au. Worth the hassle!
Rating: Unrated
10/14/2012
Super easy and very good. I did not have maple extract on hand, so I substituted vanilla extract. There is still a subtle maple flavor, but will definitely get the maple extract for the next batch. I used a 2-1/4 inch round cutter and one batch made 3 dozen cookies. I'm going to find a maple leaf cutter and make these for Thanksgiving.
Rating: Unrated
03/19/2010
You guys have some dumbass comments about reading instructions - and stop trying to be snide. These cookies are really great! They are definitely on my Christmas baking list now, nice hint of maple, and I toasted the pecans before mixing them in (not the ones on top). Also good with chocolate drizzled over - going to try making these like turtles next time! FanTASTic smell, too!
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Rating: Unrated
03/19/2010
You guys have some dumbass comments about reading instructions - and stop trying to be snide. These cookies are really great! They are definitely on my Christmas baking list now, nice hint of maple, and I toasted the pecans before mixing them in (not the ones on top). Also good with chocolate drizzled over - going to try making these like turtles next time! FanTASTic smell, too!
Rating: Unrated
02/23/2010
Maple extract is unavailable in most supermarkets here in Australia (I haven't tried www.usafoods.com.au yet to see if they stock it). Any ideas of what to substitute for the maple extract? I do agree that there is a huge difference between pure maple syrup and maple-flavoured syrup. With the pure syrup one gets the "real" taste of maple, whereas the imitation syrups just taste like sugar to me. With thanks for your help and your comments.
Rating: Unrated
02/23/2010
You should always read a recipe before using it. It is important that you know if you have all the supplies and utensils and if you understand all the processes and procedures. Making a recipe with not having read the directions first can have bad consequences.
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Rating: Unrated
02/23/2010
I am just chiming in to say thank you to all who have made comments on this cookie.....you have made my day with the humor that some of the comments gave me...................common sense does help, ladies. In the meantime I have had my chuckles for rhe day as usual.
Rating: Unrated
02/23/2010
try substituting some whole wheat flour for the refined one and sprinkle some wheat germ with the nuts to make these (or any other cookie) worth serving to growing children
Rating: Unrated
02/23/2010
If you turned the oven on before you realized the dough needed to chill, I would suggest TURNING IT OFF. Geez.
Rating: Unrated
02/23/2010
There is a difference when using PURE maple syrup. It's more expensive but worth the difference.
Rating: Unrated
03/22/2009
I think if you don't like maple, your best bet is to look for a different recipe. Substituting would affect the texture as well as the flavor and possibly require a lot of adjustment. It would be different if the cookie base were something really unique and unusual, but since there are TONS of other shortbread recipes on this site, I don't see the point in trying to make this particular one without one of its primary ingredients. Just find a plain pecan shortbread recipe.
Rating: Unrated
03/21/2009
TreeOwl - perhaps you could use molasses or Karo syrup instead of the maple syrup . Add vanilla extract instead of maple extract. or any extract you think you might like . Adventure and be creative.
Rating: Unrated
03/21/2009
Has anyone ever tried making these without the maple? I don't really like maple in my baked goods (I know, I know). What would I substitute?
Rating: Unrated
03/21/2009
These cookies are a family favourite. Sometimes I substitute ground walnuts if I don't have any pecans. Excellent with maple sugar flakes on top instead of the turbinaro sugar, gives it an extra maple kick. You can also make them like ice box cookies, shape into rolls, refrigerate and then slice to bake.
Rating: Unrated
03/21/2009
When I use a recipe, I read the whole recipe before I start. Then if something is out of order I know before starting. This usually makes sense and it doesn't waste time and money.
Rating: Unrated
03/21/2009
These cookies look great. I have a cookie cutter in the shap of a flower I'm going to use to make them extra special for spring. :)
Rating: Unrated
03/21/2009
You have misread the directions. The preheat instructions are given only AFTER the chilling has been done and the dough is taken out of the refrigerator.
Rating: Unrated
02/06/2009
All of these recipes have been outstanding although some more labor intensive than others. It is unfortunate that the editors can't catch the fact that telling us to pre-heat the oven at the beginning of the process is irresponsible and costly when later in the recipe we learn the dough has to chill or rest for an hour and a half. Waste of energy we as a nation cannot afford to continue.