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Michelle

Cut & Bake Maple Pecan Shortbread Cookies

Print Recipe
Prep Time 10 minutes
Cook Time 12 minutes
Servings: 24
Course: Dessert
Ingredients Method

Ingredients
  

COOKIES
  • 1 cup unsalted butter at room temperature
  • 1/2 cup Spring Tree™ Maple Syrup
  • 1/2 tsp vanilla extract
  • 1 3/4 cups all purpose flour
  • 1/4 cup cornstarch
  • 1 cup finely chopped pecans plus more for topping
ICING
  • 1/4 cup Spring Tree™ Maple Syrup
  • 1 cup confectioners’ sugar
  • 2 tbsp milk or heavy cream

Method
 

COOKIES
  1. Beat the butter, Spring Tree™ Maple Syrup and vanilla extract together for 2 minutes.
  2. In a medium bowl, whisk together the flour and cornstarch. Add to the butter and syrup mixture and mix on low until the dough forms.
  3. Add the pecans, stirring until well distributed in the dough.
  4. Turn the dough out onto a sheet of plastic wrap or parchment paper and form it into a log (about 12-inches long). Wrap the log in the plastic and smooth it into a uniform smooth shape, twisting the ends to secure.
  5. Refrigerate the dough for at least 3 hours.
  6. Preheat the oven to 350ºF.
  7. Slice the dough into 1/4-inch slices and place on a parchment lined baking sheet.
  8. Bake for about 12 minutes. The cookies will still be pale and soft, but will firm up as they cool.
  9. Cool for 2 minutes on the baking sheet, then cool completely on a rack.
ICING
  1. In a small bowl, whisk together the powdered sugar, Spring Tree™ Maple Syrup and milk (or cream) until thick and smooth.
  2. Spoon the icing over the cookies and add additional chopped pecans. The icing will harden as it dries.