Most baking books include a recipe for pecan sandies, sometimes called sand tarts, a lovely shortbread-type cookie made with chopped pecans. Because I love to experiment with flavors, I wondered what would happen when a pecan sandie met a maple cinnamon shortbread. The end result is absolutely delicious, something I know I’ll make again.

I used maple sugar in this recipe, and you can likely buy at Whole Foods and from many retailers online. I typically buy mine from High Country Creamery & Market in Granstville, Maryland, just a short trip from Deep Creek. The market features local maple sugar and maple syrup, and I pick up a package whenever we visit. If you don’t have maple sugar, you can use regular and just add a bit more maple flavoring to make up for the taste. 

Ingredients

• 1 cup butter, at room temperature
• 1 teaspoon salt
• 3/4 cup maple sugar
• 1/2 teaspoon maple extract/flavoring
• 2 1/3 cups flour
• 1 cup pecans, toasted, cooled, and finely chopped

Preparation

Preheat oven to 300 degrees. Line two baking sheets with parchment paper.

In a mixer fitted with the paddle attachment, cream butter, salt, maple sugar, and maple extract until fluffy. Add flour and mix to combine, then stir in pecans.

Using a two-inch cookie scoop, scoop dough and roll into balls. Place about 2 inches apart on baking sheets; you should have 10 cookies per sheet. Flatten slightly with your hand. 

Bake for 15 minutes, then rotate the baking sheet and bake for another 15-17 minutes. Remove from oven and allow to cool for about 2-3 minutes on the baking sheets, then place on a wire rack to cool completely. Store in an airtight container at room temperature for several days. Makes 20.