Maple Pecan Shortbread Cookies

Cookies are my absolute favorite dessert. They don’t have to be just for dessert though. I can eat cookies ANYTIME, and often do! Because I love cookies so much, I have to make sure I don’t have too many around the house.

Even though I am trying my best NOT to eat too many cookies, I still love baking them. It’s a very good thing I make them for the church coffee cart. Almost always, there is hardly anything left after Sundays’ services, which is a good thing for me. This time I made some delicious maple pecan shortbread cookies, which once again, were a big hit. They are not super sweet, which makes it oh so easy to eat a bunch of them at a time. They sure are good and are just perfect for a cool fall day too.

Maple Pecan Shortbread Cookies

1 stick or 1/2 cup of softened butter

6 TBSP sugar

2 eggs

1 1/4 cup flour

1/2 tsp nutmeg

1/4 tsp baking powder

1/2 tsp salt

3/4 cup chopped pecans + more for topping

chocolate frosting, optional

Mix all the dry ingredients together and set aside.

Beat the butter and sugar together until creamy, then add the eggs 1 at a time, and beat in between each addition. Add the flour mixture and mix together well. Fold in the chopped pecans.

Mix together well, then turn onto a lightly floured surface and form into a ball. Then shape into a log about 18 inches long. Wrap in parchment paper and freeze for about 4 hours before slicing the dough into cookies.

When the dough is ready, remove it from the freezer and slice into pieces about 1/4 inch thick.

Preheat the oven to 350* F or about 190* C.

Line your cookie sheets with parchment paper. Place your cookies about 2 inches apart and bake for about 20 minutes or until lightly crispy on the bottoms.

I thought of adding pecan halves after the fact, which made these cookies even better. There are a couple of ways you can do this. You can add a pecan half to each cookie before baking, pressing them into the cookie just slightly, so they bake right in. Or you can do it like I did and “glue” the pecans on with a dab of chocolate frosting. I actually really liked the hint of chocolate that was added, so I might continue to make it this way. You just never know. 🙂 If you are going to “glue” the pecans on, make sure the cookies are completely cooled first. But you want the cookies completely cooled before adding the glaze anyway.

Maple Glaze

1 TBSP melted butter

1 TBSP real maple syrup

1/4 tsp nutmeg

1/4 cup powdered sugar

Mix everything together and immediately drizzle over the cookies. Let dry completely before serving.

Once the cookies are ready, it is time to gobble them up. Bet you can’t stop at just one. I know I sure can’t 🙂

Have a great day. Stay warm, stay safe and stay well Everyone. ‘Til next time.

Author: ajeanneinthekitchen

I have worked in the restaurant and catering industry for over 35 years. I attended 2 culinary schools in Southern California, and have a degree in culinary arts from the Southern California School of Culinary Arts, as well as a few other degrees in other areas. I love to cook and I love to feed people.

31 thoughts on “Maple Pecan Shortbread Cookies”

  1. Jack and I have the same weakness for biscuits Jeanne. I have to make sure I don’t buy any. But the sensational combination of maple and pecan would be the complete undoing of all my willpower!

    Liked by 1 person

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