Maple Pecan Shortbread

So I know shortbread cookies are associated with the holiday season, but really, you can make shortbread any time of the year. I would encourage you not to make it all the time since it is quite high in fat and calories, but as a treat once in a while it should be just fine. This shortbread is extra special with the addition of maple syrup, toasted pecans and a little bit of orange zest. The cookies have a bit of an exotic edge to them while still maintaining the traditional shortbread texture and richness. Be sure to cut these cookies small - they're rich and you won't need more than a couple of bites to be satisfied.

These cookies are quick to whip up and they taste great - they're a real treat. Bring them to work and share them with your co-workers. They'll be really pleased - and if you cut them small, they won't be worried about not sticking to their healthy eating new years resolution!

Maple Pecan Shortbread
Recipe from Holiday Cookies (www.cuisineathomespecials.com)


  • 1 1/4 cups cake flour
  • 1/4 cup cornstarch
  • 1/4 tsp table salt
  • 1 stick unsalted butter, softened (1/2 cup)
  • 2 tbsp brown sugar
  • minced zest of 1/2 an orange
  • 1/4 cup pure maple syrup
  • 1/2 tsp maple extract
  • 1/4 cup pecans, toasted, chopped
  • icing sugar for dusting


  1. Whisk flour, cornstarch and salt together in a bowl. Set aside. Cream butter, brown sugar, and zest together in a bowl with a mixer until blended. With the mixer running, slowly drizzle in syrup and extract; beat until incorporated.
  2. Add flour mixture to butter mixture in 2 or three additions, beating at low speed just until combined. Fold in the nuts.
  3. Pat dough into an 8" square about 3/4" thick on the prepared baking sheet. Bake 30-40 minutes, or until richly brown around edges and golden in the center. Sprinkle a thick layer of icing sugar over the shortbread
  4. While hot, trim edges, then cut into 1" squares and let cool on the pan to room temperature. To serve, transfer shortbread to platter.

*Note: These cookies can be frozen for up to one month.

*Note: as you pat the dough onto the baking sheet, periodically dip your fingertips in a bowl of water. This will help keep them from sticking to the dough.

Give this recipe a try! You will love how quick it is to whip up and how deliciously unique this shortbread is.

Happy Baking my Friends!

1 comment:

  1. What a buttery looking shortbread. This sounds like a delicious take on it. I have a linky party on my blog every week called "Sweets for a Saturday" and I'd like to invite you to stop by this weekend and link this up.