Maple Pecan Shortbread Cookies
These maple pecan shortbread cookies are buttery, crisp, and full of fall flavor. Cut them into seasonal shapes and finish them with a simple maple glaze for a delicious addition to fall gatherings, holiday cookie trays, or homemade gift boxes.
- Prep Time: 30 minutes
- Chill Time: 1 hour
- Cook Time: 10 minutes
- Total Time: 1 hour, 40 minutes
- Yield: 24 cookies 1x
- Category: cookies, Dessert
- Method: Baking
- Cuisine: American
Ingredients
For the cookies:
1 cup unsalted butter, softened
1/2 cup powdered sugar
1 teaspoon maple extract
1 teaspoon vanilla extract
1/2 teaspoon salt
2 1/4 cups all-purpose flour
3/4 cup finely chopped pecans
For the maple glaze:
1 cup powdered sugar
1/2 teaspoon maple extract
2 to 3 tablespoons milk
Instructions
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Beat the softened butter and powdered sugar together until smooth and creamy.
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Add the maple extract, vanilla extract, and salt. Mix until combined.
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Add the flour and mix on low speed just until a dough forms. Stir in the finely chopped pecans.
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Flatten the dough into a disc and wrap tightly in plastic wrap. Refrigerate for 30 to 45 minutes.
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Preheat the oven to 350°F and line baking sheets with parchment paper.
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On a lightly floured surface, roll the dough to about ¼ inch thick.
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Cut the dough with cookie cutters and transfer the shapes to the prepared baking sheets. Gather and reroll scraps as needed.
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Refrigerate the cutouts for 10 to 15 minutes.
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Bake for 10 to 14 minutes, depending on the size of the cookies, until the edges are just beginning to turn golden.
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Cool the cookies on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely.
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Whisk together the powdered sugar, maple extract, and 2 tablespoons of milk. Add more milk as needed to make a thick, pourable glaze.
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Drizzle the glaze over the cooled cookies and allow it to set completely before serving or storing.
Notes
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Chop the pecans very finely to make the dough easier to roll and cut.
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Keep the dough chilled if it becomes sticky or difficult to handle.
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Baking time will vary depending on the size and thickness of your cookie cutters.
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Store in an airtight container at room temperature for up to 1 week.
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For shipping, choose sturdy shapes and let the glaze set completely before packaging.