Maple Pecan Shortbread Cookies

Yields about 2 dozen cookies.

Cook the pecans in a small, dry skillet over medium heat until toasted and fragrant, about 2 minutes, stirring constantly. Cool completely, then chop.

Preheat oven to 325ºF; line 2 large baking sheets with parchment paper or Silpat liners.

In a large bowl, cream together 1/2 cup butter and the maple sugar in a large bowl, then cream in the egg and vanilla. Use a wooden spoon to stir in the flour, cornstarch, and salt, then mix in the pecans. Chill in the freezer for 10 minutes, then scoop the dough out with a 1-tablespoon measure and roll it into balls; arrange on the prepared baking sheets about 2 inches apart.

Put the white sugar in a shallow bowl. Grease the bottom of a glass with butter (using the remaining 1 tablespoon butter) and dip it in the sugar; flatten each ball of dough slightly, re-greasing and re-sugaring as necessary.

Bake until the cookies are light golden on the bottom, about 16 to 20 minutes, rotating the trays once halfway through. Cool completely on the trays before removing.

Note: if you can’t find granulated maple sugar, you can substitute 3/4 cup brown sugar (lightly packed) plus 1 teaspoon maple-flavored extract.