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Easy Maple Pecan Shortbread Cookies Recipe

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4 from 8 reviews

These Easy Maple Pecan Shortbread Cookies combine buttery richness with the warm flavors of maple and cinnamon, accented by crunchy pecans. Perfectly crisp at the edges and tender inside, these homemade cookies are a delightful treat for any occasion.

Ingredients

Cookie Dough

  • 1 ½ cups salted butter, softened
  • 1 cup powdered sugar
  • 1 teaspoon vanilla extract
  • ½ teaspoon maple extract
  • ½ teaspoon ground cinnamon
  • 3 cups all-purpose flour
  • ¾ cup finely chopped pecans

Pecan Sugar Coating

  • 3 tablespoons coarse sugar
  • ¼ cup finely chopped pecans

Instructions

  1. Make the Dough: In the bowl of a stand mixer, beat the softened salted butter for 1 minute until creamy. Add the powdered sugar and continue to cream the mixture for another minute. Next, mix in the maple extract and vanilla extract until combined. Add the ground cinnamon and gradually add the all-purpose flour, mixing until the flour is mostly incorporated. The dough will appear shaggy, which is normal. Finally, on the stir setting, add the finely chopped pecans and mix until evenly distributed. The dough will be quite thick at this stage.
  2. Roll and Chill: Lightly flour a clean work surface, preferably a silicone mat on the counter. Transfer the dough onto it and gently pull it together into a disc without overworking. Divide the dough into two equal parts. Roll each piece into a 10-inch log about 2 inches in diameter. In a separate bowl, combine the coarse sugar with the finely chopped pecans. Spread this pecan sugar mixture over the work surface and roll each dough log in it until fully coated. Wrap each log tightly in plastic wrap and refrigerate for at least 1 hour or longer to firm up. This chilling step makes it easier to slice the logs into cookies. The dough logs can be refrigerated for up to 4 days before baking. Reserve any leftover pecan sugar mixture to sprinkle on the cookies before baking for extra texture and flavor.
  3. Bake the Cookies: Preheat your oven to 350ºF (175ºC) and position a rack in the center. Line a baking sheet with parchment paper. Remove one chilled log from the refrigerator and slice into 14 equal pieces using a sharp knife. Place the cookies about 1 ½ inches apart on the prepared baking sheet. Optionally, sprinkle each cookie with some of the reserved pecan sugar mixture for added crunch. Bake the cookies for 14 to 17 minutes or until the edges turn golden brown. After baking, let the cookies rest on the baking sheet for 5 minutes to set before transferring them to a wire rack to cool completely.

Notes

  • Ensure the butter is softened but not melted for better dough consistency.
  • Chilling the dough logs sufficiently is crucial for clean slicing and preventing spreading during baking.
  • For extra flavor and crunch, sprinkle the reserved pecan sugar mixture on top of the cookies right before baking.
  • These cookies can be stored in an airtight container at room temperature for up to one week.
  • You can make the dough logs up to 4 days in advance and bake fresh whenever desired.

Find it online: https://cozyplatter.com/easy-maple-pecan-shortbread-cookies-recipe/