These buttery cookies are full of maple and pecan flavour. Roll the dough into a log and let it chill until firm so you can cut it into perfect rounds before baking.

Yield: Makes 5 1/2 dozen.



  • 1/3 cup salted butter, softened
  • 1/3 cup shortening, softened
  • 1/2 cup packed brown sugar
  • 1/4 cup maple syrup
  • 1 large egg
  • 1 tsp vanilla
  • 1/2 tsp maple extract
  • 2 1/4 cups all-purpose flour
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1/2 cup finely chopped pecans


  1. Using medium speed of an electric mixer, beat together butter, shortening and brown sugar until fluffy. Beat in syrup, egg, vanilla and maple extract.
  2. Combine flour, soda and salt; stir into butter mixture until blended. Stir in pecans.
  3. Divide dough in half. Shape each half into a log, 10 inches long. Wrap each log individually in plastic wrap and refrigerate until firm, at least 4 hours or overnight.
  4. Cut each log into 1/4 inch thick slices. Place on ungreased cookie sheets.
  5. Bake at 375°F until light golden brown, about 10 - 12 minutes.
  6. Remove from cookie sheets and cool cookies on racks. May be frozen for up to 2 months.
Nutritional analysis per cookie:

49 calories, 2.7 g fat, 0.6 g protein, 5.8 g carbohydrate, 0.2 g fibre, 27 mg sodium