Ingredients
Scale
For the shortbread
- 1 1/2 cups all-purpose flour
- 1/2 cup unsalted butter, softened
- 1/3 cup powdered sugar
- 2 tablespoons pure maple syrup
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1/3 cup finely chopped toasted pecans, cooled
For the maple buttercream
- 1/4 cup unsalted butter, softened
- 3/4 cup powdered sugar
- 1 1/2 tablespoons pure maple syrup
- 1 to 2 teaspoons milk
Instructions
- In a large bowl, beat the softened butter, powdered sugar, maple syrup and vanilla until smooth and creamy, about 2 minutes.
- Add the flour and salt. Mix on low speed until the dough looks crumbly, then keep mixing until it starts to clump. Stir in the toasted pecans. If the dough will not hold together, knead it a few times by hand.
- Press the dough into a flat disk, wrap it and refrigerate for 30 minutes.
- Heat the oven to 350°F. Line a large baking sheet with parchment paper.
- Roll the dough between two sheets of parchment to an even 1/4-inch thickness. Cut out twelve 3-inch rounds, gathering and re-rolling the scraps as needed. Place the rounds about 1 inch apart on the baking sheet.
- Bake for 12 to 15 minutes, until the edges are just light golden. Cool on the sheet for 5 minutes, then move to a rack and cool completely, about 30 minutes.
- For the buttercream, beat the softened butter until creamy. Beat in the powdered sugar, maple syrup and 1 teaspoon of milk. Add more milk only if needed for a smooth, spreadable filling.
- Spread about 1 heaping tablespoon of buttercream on the flat side of 6 cookies. Top with the remaining cookies and press gently.
Notes
- Timing: Prep (35 min) includes about 25 minutes for the dough, rolling and cutting plus about 10 minutes for the buttercream and assembly. Additional time (1 hour) is the 30-minute dough chill plus about 30 minutes of cooling. Cook time uses the top of the 12 to 15 minute range.
- If your pecans are not toasted yet, toast them in a dry skillet over medium heat for 4 to 5 minutes, stirring often, then cool them completely before chopping. Add about 10 minutes.
- This is a firm, short dough. If it cracks while rolling, let it sit for 5 minutes or add milk 1 teaspoon at a time.
- Twelve 3-inch rounds at 1/4 inch uses nearly all the dough, so you will need to re-roll the scraps. Chill the scraps briefly if they get soft.
- Fill the cookies only when they are completely cool.
- Storage: keep filled cookies airtight in a cool place for up to 2 days, or refrigerate for up to 5 days. Unfilled rounds freeze for up to 3 months.
- Prep Time: 35 minutes
- Chill and cool: 1 hour
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian