Toasted Pecan Maple Shortbread Rounds

Steps

1. Preheat the oven to 325°F (165°C). Spread the pecans on a baking sheet and toast 8 to 10 minutes until fragrant, then cool completely. Finely chop 88 g of the pecans for the dough and keep the remaining 12 g, about 12 halves, whole for topping.
2. In a bowl, beat the butter, brown sugar and maple syrup until creamy and smooth, about 2 minutes, then beat in the vanilla.
3. In another bowl, whisk the flour and salt, then add the flour mixture to the butter mixture and mix on low just until a soft dough forms. Fold in the chopped pecans.
4. Shape the dough into a log about 2 inches (5 cm) across. Scatter the granulated sugar on a clean counter or plate and roll the log in the granulated sugar to coat the outside evenly. Wrap and chill 45 minutes until firm.
5. Line a baking sheet with parchment. Slice the log into 12 rounds and set them 1 inch (2.5 cm) apart. Press one reserved pecan half into the center of each round.
6. Bake at 325°F (165°C) for 18 to 22 minutes, until the edges are lightly golden and the centers look set.
7. Cool on the sheet 5 minutes, then move to a rack and cool completely, about 20 minutes, so they firm up.