Toasted Pecan Shortbread Cookies

Toast the pecans

1. Preheat the oven to 350°F. Line a baking sheet with parchment paper or a nonstick baking mat.
2. Spread the pecan pieces over the prepared baking sheet.
3. When the oven has finished preheating, place the pecan pieces in the oven.
4. Cook for 5-7 minutes, or until the pecans start browning and become fragrant. (Please keep an eye on the pecans, as you do not want to burn them!)
5. When browned, remove from the oven, and set aside. Let come to room temperature, then chop so the pieces are smaller.

Make the Cookie Batter

1. In a large bowl, cream the softened butter, maple syrup and powdered sugar using a hand mixer.
2. Sift the flour and salt into a separate bowl. Once mixed, sprinkle into the wet ingredients, stirring until the batter just comes together.
3. Place a long piece of plastic wrap on the counter.
4. Spread the cooled, chopped pecan pieces onto the center of the plastic wrap.
5. Dollop the batter into the center of the plastic wrap to form a log shape over the pecan pieces. Press the pecans into the cookie batter, and rotate until every side of the batter has been covered.
6. Seal by folding the plastic wrap over the cookie batter, then roll to create a rounded cookie log.
7. Transfer the log to the refrigerator and chill for at least an hour.
8. Chill in the refrigerator for at least two hours. (I left mine overnight, and that was ideal.)

Make the Cookies

1. Preheat the oven to 350°F. Line a baking sheet with parchment paper or a nonstick baking mat.
2. Remove the cookie log from the refrigerator.
3. Using a pastry scraper, slice the dough into ½" thick cookies.
4. Place the cookies on the prepared baking sheet, leaving 1" around each cookie.
5. Once all the cookies have been sliced and placed on their baking sheet(s), transfer them to the freezer for a 10-minute chill.
6. Once chilled, transfer the baking sheet(s) to the preheated oven.
7. Bake 15-20 minutes, or until the tops are slightly golden.
8. Let cool on a wire rack, then enjoy!