Chocolate Maple Pecan Sandies

If you're looking for a festive treat to bring to your next potluck or maybe a little extra something to serve on your dessert table, look no further. Chocolate Maple Pecan Sandies fit the bill!

Buttery, crumbly maple shortbread is studded with toasty pecans and dipped in semi-sweet chocolate. How bad could that be? Answer: not bad at all! If Chocolate Chip Pancakes had a spirt cookie, it'd be these Chocolate Maple Pecan Sandies.

And if it wasn't enough that they taste amazing, they're pretty too! The dough comes together in a tight roll just perfect for slicing into neat little cookies. A thin layer of chocolate coating the bottom of these cookies is the final professional touch!

Plus, they whip up in minutes. Or make the dough and freeze in advance. Just slice and bake whenever you're ready to serve!

Chocolate Maple Pecan Sandies

Ingredients

· 1 ½ stick butter, softened

· ½ cup sugar

· ½ tsp vanilla extract

· ¾ tsp maple extract

· 1 ¾ cup flour

· 1/8 tsp salt

· ¾ cup pecans, chopped

· 1 ½ cup semi-sweet chocolate chips

Add the butter and sugar to the bowl of a standmixer and beat until just combine. Overmixing will create a fluffy cookie rather than shortbread. Mix in the extracts. Gradually beat in the flour and salt.

Once the butter mixture and flour are roughly combined, add the pecans. The dough will appear very crumbly.

Pour the contents of the bowl out onto a clean work surface. Using your hands, bring the dough together. Form a cookie dough log about 12 inches long. Wrap the dough tightly in plastic wrap and chill in the fridge for at least an hour.

Preheat the oven to 350F.

Using a very sharp knife, slice the dough into 1/2in thick disks. Use a sawing motion while slicing the cookies to keep the round shape. Place each of the cookies onto cookie sheets lined with parchment paper about 1-2 inches apart. Bake for 20-25 minutes until the edges are pale golden brown.

Remove from the oven and allow to cool on the pan.

Add 1 cup of chocolate chips to a small bowl. Microwave in 30 second increments until melted. Stir the chocolate after each increment. Once melted, add the remaining ½ cup of chocolate. Stir until all the chips have completely melted.

Dip the bottom of each cookie in the melted chocolate and return to the parchment line pans. Allow the chocolate to fully set at room temperature or chill in the fridge.

Makes 2 dozen cookies

GF Friendly

Gluten Free Friendly!

I had greatest success with Cup4Cup or Better Batter gluten free flour blends.