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Golden squares of maple pecan shortbread topped with toasted pecans and flaky sea salt

Maple Pecan Shortbread

Buttery slice-and-bake shortbread with toasted pecans, real maple syrup, and a sprinkle of sea salt.
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Prep Time 20 minutes
Cook Time 20 minutes
Chilling 1 hour
Total Time 1 hour 40 minutes
Servings: 24 cookies
Course: Dessert
Cuisine: American
Calories: 160
Ingredients Method Notes

Ingredients
  

Dough
  • 2 cups all-purpose flour
  • 1/4 cup cornstarch
  • 1/2 cup powdered sugar
  • 1/2 teaspoon fine salt
  • 1 cup unsalted butter cold, cubed
  • 1/4 cup pure maple syrup
  • 2 teaspoons vanilla extract
  • 3/4 cup pecans toasted and finely chopped
Glaze and finish
  • 2 tablespoons powdered sugar
  • 1 tablespoon pure maple syrup
  • flaky sea salt

Method
 

Dough
  1. Toast the pecans at 350F (175C) for 7 to 9 minutes, cool, and chop finely.
  2. Pulse the flour, cornstarch, powdered sugar, and fine salt. Add the butter and pulse to damp sand.
  3. Add the maple syrup and vanilla and pulse until clumps form. Stir in the pecans by hand.
  4. Shape into two 2-inch logs, wrap, and chill at least 1 hour.
Bake
  1. Heat the oven to 325F (165C). Slice the logs into 1/3-inch rounds and place on lined sheets.
  2. Bake 18 to 22 minutes until the edges are barely golden.
  3. Stir the glaze ingredients and brush on warm cookies. Sprinkle with flaky salt. Cool 10 minutes on the pan.

Notes

Unbaked logs keep 5 days refrigerated or 3 months frozen. Baked cookies keep in an airtight container for 10 days.