Aunt Chick’s Maple Pecan Shortbread Cookies

– 2 3/4 cups all-purpose flourindian-maple-cookie
– 1/2 tsp salt
– 1/2 cup pecan halves, finely chopped (we used a food processor)
– 1 cup (2 sticks) unsalted butter, room temperature
– 3/4 cup granulated sugar
– 1/4 cup pure maple syrup
– 1 large egg yolk
– 1/4 tsp pure vanilla extract

In medium bowl, sift flour and salt. Whisk in 1/2 cup chooped pecans, set aside.

Make sure butter is at room temperature and cream with granulated sugar on medium-high speed until smooth and light (about 1 minute). Add the maple syrup, egg yolk and extract (beat until well combined)

Gradually add flour mixture to butter/sugar mixture, beating until just combined.

Dough should be smooth and workable. Flatten into disks and wrap in plastic; chill until firm about 1 1/2 hours.

Preheat oven to 350 degrees. Bake on parchment paper for 10-12 minutes until golden around the edges.

We left our Indian Chiefs simple but if you would like to add some additional decorates and sweetness here are some suggestions:

1. Before baking brush on a beaten egg yolk to the head piece (feathers) of the Indian Chief and sprinkle with opal sanding sugar.

2. A yummy Maple Icing that can be drizzled or piped onto your cookies. Whisk all the ingredients together and once piped let sit 20-30 minutes before stacking cookies.

– 2 cups powdered sugar
– 1 teaspoon maple extract
– 2 tablespoons dark karo syrup
– 1 tablespoon milk


Cookie Recipes


  • Barbara

    How many cookies does this recipe make?

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