Food & Cooking Recipes Dessert & Treats Recipes Cookie Recipes Maple-Pecan Shortbread 3.7 (49) 14 Reviews By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on May 7, 2020 Print Rate It Share Share Tweet Pin Email Yield: 2 dozen Sugary, nutty shortbread is a sure sign of the holidays. Ingredients 2 ¼ cups all-purpose flour, plus more for work surface ½ cup cake flour, (not self-rising) ½ teaspoon salt ¾ cup pecan halves (about 2 ¼ ounces), finely chopped 1 cup (2 sticks) unsalted butter, room temperature ¾ cup granulated sugar ¼ cup pure maple syrup 1 large egg yolk ¼ teaspoon pure maple extract 1 large egg, lightly beaten Turbinado sugar, for sprinkling Directions 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. 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. Rate it Print