Maple Pecan Shortbread Cookies
Treat yourself to these scrumptious Maple Pecan Cookies ... they're so delicious and couldn't be easier to make!
Servings: 27 cookies
Calories: 156kcal
Ingredients
For Cookies:
- nonstick cooking spray
- 1 cup pecan halves
- 1 cup unsalted butter, at room temperature
- ½ cup packed brown sugar (light or dark)
- 1 tablespoon maple syrup
- ½ teaspoon ground cinnamon
- ½ teaspoon kosher salt
- 2 cups all-purpose flour
For Glaze (Optional):
- 3 tablespoons maple syrup
- ⅔ cup powdered sugar
Instructions
Prepare Cookies:
- Preheat oven to 350 degrees. Lightly spray two baking sheets with nonstick spray.
- Place pecans in a dry skillet over medium heat. Watching closely, cook until lightly toasted, stirring frequently.
- Transfer pecans to a cutting board and let cool, then chop into small pieces.
- Meanwhile, cream together butter and brown sugar using a stand mixer. Mix in maple syrup, cinnamon, and salt.
- Add flour to butter mixture in two batches. Then, add chopped nuts, mixing just until combined.
- Roll 1 tablespoon of dough into a ball. Place on baking sheet, then flatten (using your fingers) to about ½-inch thick. Repeat with remaining dough, placing cookies about 1-inch apart on pan.
- Bake cookies just until lightly browned on bottom, about 10 to 12 minutes. Let cookies rest baking sheet for 5 minutes, then transfer to a baking rack to cool completely.
Prepare Glaze:
- Once cookies have cooled, mix together maple syrup and powdered sugar until smooth.
- Transfer glaze to a decorating bulb, pastry bag, or a zip top bag (snip the corner off when ready to decorate).
- Line a baking sheet with parchment paper, then place baking rack (with cookies on it) on top. Drizzle glaze over cookies.
- Let glaze set, then transfer cookies to an airtight container to store. Enjoy!
Notes
Check out info before recipe for more tips!
To measure flour, lightly spoon it into a dry measuring cup, then use a knife (or something else with a straight edge) to level off the top. Do not scoop the measuring cup into the flour ... you'll end up packing the flour, and the cookies will turn out dry.
As you mix the cookies, make sure to stop occasionally to scrape down the mixer's bowl and paddle with a spatula.
Unless you have a very large baking sheet, I'd recommend using two pans to bake the cookies. Bake each pan separately to ensure the cookies cook evenly.
You'll know the cookies are done when the bottoms are lightly browned (the tops and sides should not be browned). Use a thin spatula or fork to gently lift one cookie to check (cookies are fragile when hot).
Feel free to substitute walnuts for the pecans, if you'd prefer.
Nutrition
Calories: 156kcal
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