Maple-Pecan Shortbread

2 dozen

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


  • 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


  1. 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.

  2. 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.

  3. 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.

  4. 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.

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