Maple Pecan Shortbread Cookies


I had to depart from the original recipe because I only had 1/4 cup of maple syrup (I should have added 1/2 cup if I was truly following directions). Perhaps for that reason these cookies turned out to be hint of maple.


  • 2 c. butter at room temperature
  • 1/2 c. sugar
  • 1/2 c. packed brown sugar
  • 2 egg yolks
  • 1/4 c. maple syrup
  • 1/2 T. vanilla extract
  • 6 tsp. maple flavoring
  • 5 c. flour
  • 2 c. finely chopped pecans
  • 36 whole pecans


  1. In a large bowl, whip butter and sugars until fluffy. Add remaining ingredients except for the bacon.
  2. Divide dough in quarters. Wrap each quarter in plastic wrap and roll into logs. Refrigerate at least two hours or overnight.
  3. When ready to bake, preheat oven to 325 degrees.
  4. Roll logs into chopped pecans. Cut logs into 1/2 inch slices and place on cookie sheets. Lightly press additional one whole pecan into each slice.
  5. Bake in preheated oven 20 minutes or until golden brown.

I believe it would be easier to roll the log in the chopped pecans prior to refrigerating the dough. I did not do this. However, I found it rather difficult to press the chopped pecans into the chilled dough and make them stick. You may want to play around with the dough and see which method works best for you.

Recipe rating: 


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