Maple Pecan Shortbread

Share on Pinterest
Share with your friends


Maple Pecan Shortbread cookies are rich and buttery, with the complex sweetness of maple and nutty crunch from pecans.

Maple Pecan Shortbread Cookies 1

These little lovelies are another recipe that was inspired by Tim Hortons. They sell boxes of maple shortbread with some kind of nut (I can’t remember if it’s walnuts or pecans); the cookies are good, but the idea has the potential to be great, which is why I wanted to try my hand at a homemade version.

Like so many homemade goodies, these cookies trumped the store-bought version. They’re the perfect treat with a glass of milk or cup of tea.

Maple Pecan Shortbread Cookies 2

Maple Pecan Shortbread
Prep time: 
Cook time: 
Total time: 
Yield: About 2 dozen cookies
Maple Pecan Shortbread cookies are rich and buttery, with the complex sweetness of maple and nutty crunch from pecans.
  • ½ cup shelled pecans
  • ½ cup plus 1 tablespoon unsalted butter, room temperature, divided
  • ¾ cup granulated maple sugar (see Note)
  • 1 large egg
  • 1 teaspoon pure vanilla extract
  • 1½ cups all-purpose flour
  • 3 tablespoons cornstarch
  • ¼ teaspoon salt
  • 2 tablespoons white sugar
  1. Cook the pecans in a small, dry skillet over medium heat until toasted and fragrant, about 2 minutes, stirring constantly. Cool completely, and then chop.
  2. Preheat the oven to 325F; line 2 large baking sheets with parchment paper or silpat liners.
  3. In a large bowl, cream together ½ cup butter and the maple sugar in a large bowl, and then cream in the egg and vanilla. Use a wooden spoon to stir in the flour, cornstarch, and salt, and then mix in the pecans.
  4. Cover the bowl with plastic wrap and chill in the freezer for 10 minutes. Scoop the dough out with a 1 tablespoon measure and roll it into balls; arrange the balls of dough on the prepared baking sheets about 2 inches apart.
  5. Put the white sugar in a shallow bowl. Grease the bottom of a glass with butter (from the remaining 1 tablespoon butter) and dip it in the sugar; use it to flatten each ball of dough slightly, re-greasing and re-sugaring as necessary.
  6. Bake until the cookies are light golden on the bottom, about 16 to 20 minutes, rotating the trays once halfway through; cool completely on the trays before removing.
Granulated Maple Sugar: If you can’t find granulated maple sugar, you can substitute ¾ cup brown sugar (lightly packed) plus 1 teaspoon maple-flavored extract.

Share on Pinterest
Share with your friends



  1. Wendy says

    I am new to this web site having spotted Faith’s name on recipes on the Tasy Kitchen web site. I find her recipes to be the one’s I am most interested in as she clearly explains how to make her recipes and she uses alot of simple yet tasty ingredients using fresh ingredients. Love your recipes!!!!!!!!

  2. says

    Maple is one of my most favorite flavors in the entire world, Faith. :-) It would go PERFECTLY with these gorgeous pecans. Such pretty little cookies. I must make them as soon as I can track down some maple sugar – NOT easy here in Australia where maple is as foreign to them as kangaroo would be to us. :-)

  3. says

    Dear Faith, These cookies sound wonderful! I know my daughter would absolutely love them, especially with maple and pecans. I’ve always felt that homemade cookies taste so much better! I will save this recipe and hopefully get around to trying it soon. Blessings dear one, your friend, Catherine xo

  4. Wendy says

    Your very welcome Faith!!! It’s really nice that you take the time to comment on posts made by your followers!! Your recipes are made with simple ingredients yet the complex flavors are truely amazing!!! I am truelly grateful I found your site as your recipes reflect a true passion for cooking and baking. Keep up the good work, you have a real winner here!!!!

  5. says

    i feel that, as a virginian, i’m sorely missing out on tim hortons! these sounds great, faith, and you seem to have made them perfectly!

  6. says

    I can’t believe i missed this post of yours! I love shortbread biscuits! But they’re so high in butter that I feel so guilty having them!

    But how can i go past them with maple and pecans! YUMMY :)

Leave a Reply

Your email address will not be published. Required fields are marked *


Rate this recipe: