- 1 cup unsalted butter; room temp
- 1 cup maple syrup; room temp
- ½ teaspoon sea salt
- 3 cups plus 1 tablespoon all-purpose flour
- 1 large egg
- 1 teaspoon vanilla
- 4 tablespoons unsalted butter; melted
- 1½ cups pecan pieces
- Preheat oven to 350ºF.
- Cream the 1 cup soft butter with an electric mixer. When somewhat fluffy, gradually drizzling ½ cup of the maple syrup. Add the salt, and then 3 cups of flour, ½ cup at a time. If the mixture starts to clump up too much in the beaters, switch to a wooden spoon. With floured hands, pat the soft dough evenly into a lightly greased 8-inch by 12-inch baking pan. Refrigerate while you make the topping.
- Again using an electric mixer beat the egg for a minute. Continue to beat, adding the remaining ½ cup maple syrup, the vanilla, melted butter, and the remaining tablespoon of flour. Stir in the nuts. Spread evenly over the shortbread
- Bake in preheated oven for about 40 minutes, until the top is set. Cool on a rack before cutting into bars.
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