Hey there! Savana here, and today I want to share a recipe that feels like a warm hug on a crisp autumn day. Baking has always been my happy place, ever since I was little, helping my grandma in her kitchen. There’s just something magical about mixing simple ingredients and getting something truly special. These Maple Pecan Shortbread Cookies are exactly that – simple, yes, but oh-so-special.
I’m all about making delicious treats easy for everyone, and this recipe is a perfect example. You don’t need any fancy skills to whip up a batch of these. They’re tender, buttery, and packed with the comforting flavors of maple and toasted pecans. Every bite brings back sweet memories for me, and I just know they’ll become a favorite in your home too.
Trust me, they’re the kind of cookie you’ll want to make again and again.
Why You’ll Love These Maple Pecan Shortbread Cookies
These cookies aren’t just another recipe; they’re a little bit of simple joy! Here’s why I think you’ll fall in love with them:
- They’re incredibly easy to make, perfect for bakers of any level.
- The buttery, melt-in-your-mouth texture is simply divine.
- That combination of warm maple and nutty pecan is pure comfort.
- They’re wonderful for sharing, or keeping all to yourself (no judgment here!).
- A batch of these makes any day feel a little more special.
Gathering Ingredients for Your Maple Pecan Shortbread Cookies
Okay, let’s talk ingredients! Getting everything ready before you start makes baking so much smoother. For these lovely cookies, you’ll need a few simple things:
- 1 cup unsalted butter, softened: Make sure it’s nice and soft, but not melted. This is key for that perfect shortbread texture!
- 1/2 cup powdered sugar: This gives the cookies sweetness and helps keep them tender.
- 1 teaspoon maple extract: This is where that wonderful maple flavor comes from.
- 1/2 teaspoon vanilla extract: Vanilla just makes everything taste better, doesn’t it?
- 2 cups all-purpose flour: Our main dry ingredient to give the cookies structure.
- 1/2 cup finely chopped pecans: These add a lovely crunch and nutty taste. Make sure they’re chopped pretty small.
- Pinch of salt: Just a tiny bit to balance out the sweetness.
See? Nothing complicated! Just good, simple ingredients for delicious maple pecan shortbread cookies.
Essential Equipment for Making Maple Pecan Shortbread Cookies
You don’t need a ton of fancy gear for these cookies. Just a few basics will do the trick!
- Baking sheets: To bake your lovely cookies on.
- Parchment paper: This keeps them from sticking and makes cleanup a breeze.
- Mixing bowls: You’ll need a couple for wet and dry ingredients.
- Rolling pin: For rolling out the dough evenly.
- Cookie cutters (optional): If you want fun shapes! Otherwise, a knife for squares works great.
That’s it! Simple tools for simple, delicious maple pecan shortbread cookies.
How to Prepare Maple Pecan Shortbread Cookies: Step-by-Step Guide
Alright, let’s get baking! Making these maple pecan shortbread cookies is really straightforward. Just follow these steps, and you’ll have warm, delicious cookies in no time.
- First things first, preheat your oven to 325°F (160°C). While the oven heats up, line your baking sheets with parchment paper. This stops sticking.
- In a big bowl, grab that softened butter and your powdered sugar. Beat them together with an electric mixer until the mix looks light and fluffy. This step is important for tenderness.
- Now, add the maple extract and vanilla extract to the butter mixture. Beat them in until everything is well combined and smells amazing.
- In a separate bowl, whisk your flour, those finely chopped pecans, and the pinch of salt. Give it a good mix so everything is spread out evenly.
- Gradually add the dry stuff (the flour and pecan mix) to the wet stuff (the butter mix). Mix on low speed just until everything comes together. Stop mixing as soon as you don’t see dry flour anymore. Overmixing makes shortbread tough.
- Turn the dough out onto a surface lightly dusted with flour. Gently bring the dough together and shape it into a disc. Don’t knead it a lot.
- Using your rolling pin, roll the dough until it’s about a quarter-inch thick. You can use cookie cutters here for fun shapes, or just use a knife to cut squares or rectangles.
- Carefully place your cut-out cookies onto the baking sheets you prepared earlier. Leave a little space between them.
- Pop the baking sheets into your preheated oven. Bake for about 15 to 20 minutes. You’ll know they’re done when the edges look lightly golden brown.
- Take the cookies out of the oven. Let them sit on the baking sheets for just a few minutes before carefully moving them to a wire rack. Let them cool completely before you try to stack them.
And that’s it! You’ve just made a batch of wonderful maple pecan shortbread cookies. See? I told you it was easy!
Tips for Perfect Maple Pecan Shortbread Cookies
Making these cookies is simple, but a few little things can make them extra special:
- Your butter needs to be soft, not melted. If it’s too warm, the dough will be sticky.
- Don’t overmix the dough after adding the flour. Gentle is the key for tender shortbread.
- Keep an eye on the oven! Cookies bake fast, and you just want the edges lightly golden.
- Let them cool on the baking sheet for a bit before moving them. They’re delicate when hot.
Follow these easy tips, and your maple pecan shortbread cookies will turn out perfectly every time!
Variations and Serving Suggestions for Maple Pecan Shortbread Cookies
These maple pecan shortbread cookies are delicious just as they are, but you can totally play around with them!
Want more maple flavor? You could whisk up a simple glaze with powdered sugar and a tiny bit more maple extract and drizzle it over the cooled cookies. You could also swap the pecans for walnuts or even almonds if that’s what you have on hand. A sprinkle of coarse sugar before baking gives them a lovely sparkle and extra crunch.
As for serving, they’re perfect with a cup of tea or coffee. I love having one (or two!) as an afternoon treat. They’re also wonderful packed up for gifts or added to a holiday cookie platter.
Storing and Reheating Maple Pecan Shortbread Cookies
Once your maple pecan shortbread cookies are completely cool, you’ll want to store them properly to keep them fresh.
Just pop them into an airtight container at room temperature. They should stay nice and crisp for about a week. Honestly, they usually don’t last that long in our house!
Shortbread doesn’t really need reheating, but if you wanted to warm one up a tiny bit, a few seconds in a microwave would do.
Frequently Asked Questions About Maple Pecan Shortbread Cookies
Got questions about making these delightful maple pecan shortbread cookies? Here are a few common ones I hear:
Can I use maple syrup instead of extract?
I really recommend sticking to the maple extract for this recipe. Maple syrup adds too much liquid and can change the texture of the shortbread. The extract gives you that strong maple flavor without messing up the dough.
My dough is crumbly, what happened?
This usually means your butter wasn’t soft enough, or you didn’t mix it quite enough. Try letting your butter sit out longer next time. You can also add a tiny splash of milk (maybe half a teaspoon) if the dough is really refusing to come together, but be careful not to add too much.
Can I make the dough ahead of time?
Absolutely! You can make the dough, wrap it tightly in plastic wrap, and keep it in the fridge for up to 3 days. Just let it sit at room temperature for about 10-15 minutes before you roll it out.
What if I don’t have pecans?
No problem! You can easily swap out the pecans for other nuts like walnuts or even almonds. Just make sure they’re finely chopped like the recipe says.
Nutritional Information
Please note that the nutritional information for these maple pecan shortbread cookies is an estimate. It can vary based on the specific brands and ingredients you use.
Print
Stunning Maple Pecan Shortbread in Just 1 Hour
- Total Time: 35 minutes
- Yield: 24 cookies
Description
Easy shortbread cookies with maple and pecan flavors.
Ingredients
- 1 cup unsalted butter, softened
- 1/2 cup powdered sugar
- 1 teaspoon maple extract
- 1/2 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1/2 cup finely chopped pecans
- Pinch of salt
Instructions
- Preheat oven to 325°F (160°C). Line baking sheets with parchment paper.
- In a large bowl, cream together the softened butter and powdered sugar until light and fluffy.
- Beat in the maple extract and vanilla extract.
- In a separate bowl, whisk together the flour, chopped pecans, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
- Turn the dough out onto a lightly floured surface and gently form into a disc.
- Roll the dough to about 1/4 inch thickness. Cut out shapes using cookie cutters or cut into squares.
- Place cookies on the prepared baking sheets.
- Bake for 15-20 minutes, or until the edges are lightly golden.
- Let cookies cool on the baking sheets for a few minutes before transferring to a wire rack to cool completely.
Notes
- Ensure your butter is properly softened but not melted.
- Do not overwork the dough for tender shortbread.
- Store cookies in an airtight container at room temperature.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Sweet Treats
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
