One of my favorite shortbread cookies is loaded with chopped, toasted pecans and has a slight maple flavor. This is a really easy recipe. These never last long, hard to eat just one.
1 cup (2 sticks) butter
1/4 cup sugar
1/2 cup brown sugar
2 cups Flour
1/4 to 1/2 teaspoon maple flavoring (optional)
1/2 cup finely chopped, toasted pecans
In a medium-sized bowl, cream the butter and sugars together with a mixer. Add the flour and maple flavoring and blend till the mixture resembles fine cornmeal. Mix in the chopped pecans. To shape, roll the dough into 1 1/2-inch balls, press with a cookie stamp (or the bottom of a glass) and chill in the freezer for 30 minutes before baking. Bake on ungreased baking sheets in a preheated 300°F oven for about 20 minutes. Watch the cookies carefully — when the bottoms are a light sand color, remove them immediately and cool completely on wire racks.