Maple Pecan Shortbread cookies are rich and buttery, with the complex sweetness of maple and nutty crunch from pecans.
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
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.
Ingredients
- 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
Instructions
- 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.
- Preheat the oven to 325F; line 2 large baking sheets with parchment paper or silpat liners.
- 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.
- 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.
- 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.
- 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.
Notes
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.
I’m Faith Gorsky, the writer, cook, and photographer behind An Edible Mosaic. My goal is to inspire you to get in the kitchen and try something new! Feel free to 
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 :)
I would surely devour that whole plate if it were in front of me. I can’t get enough of tender cookies, especially one filled with nuts.
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!
Gorgeous – love shortbread cookies and this is just a perfect way to make something different. Very nice!
Maple and pecan–I smell them from here.
Dear Faith, These cookies are just calling for a delicious cup of coffee to enjoy them with. Blessings, Catherine xo
This shortbread looks delicious – I love the addition of the maple sugar! Perfect for a mid morning treat :)
Shortbread with pecan…they are right up my alley!
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!!!!
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
I love the combination of Maple and Pecan–I’m certain that they are terrific in your shortbread cookies.
Shortbread cookies are the best! And I just made some pecan maple scones…those are fabulous flavors together.
I adore shortbread and these have a wonderful warm flavor…beautiful cookies indeed!
Hugs, hope your vacation is wonderful and relaxing :)
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. :-)
I just finished my maple pecan ice cream! It’s one of my absolute favorite flavor combinations. These are [email protected]
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!!!!!!!!
Wendy, I’m so glad you enjoy my recipes! Thank you so much for your sweet comment, it brought a huge smile to my face!!
Faith
Mmmm…these sound amazing to have with my tea this afternoon :-)
I’m a sucker for anything maple flavored. These look so yummy :D
Shortbread are probably my favorite cookie and I love the flavors in your beautiful cookies!
Tim Hortons’ here definitely does not sell shortbread cookies! Shortbread is AWESOME!
Shortbreads are one of my favorite cookies – they are so versatile. I love that you used granulated maple sugar in these. Maple season is approaching here in NY!
Terrific! I love pecan shortbread cookies.
Cheers,
Rosa
I have zero control around good shortbread-drooling already ;)