Start off by making the candied pecans so we can let them set and cool before adding them to the shortbread dough. To make the candied pecans, start by melting your butter in a pan on medium heat on the stove.

Once the butter has melted, add in the chopped pecans and mix around to evenyl coat the pecans in butter. Next, sprinkle the brown sugar over the pecans and add the maple syrup. Continue to stir this on low-medium heat for 2-3 minutes.

Remove from the heat and transfer to a parchment lined plate. Spread the pecans out on the plate into a thin layer and let them cool!

First step is to grab all of your ingredients and set them aside. Preheat your oven to 325 degrees Fahrenhiet. Grab a large, parchment lined baking tray and your electric stand mixer if you have one. If not, a large bowl and a hand mixer will work too!

This recipe works best using cold, cubed butter from the fridge for that melt in your mouth shortbread cookie. Add the cold, cubed butter to your mixing bowl with the powdered sugar and mix on medium heat and allow this to beat together for at least 5 minutes. This light, whipped texture is what we want for soft, buttery cookies! Scrape down the sides often.

After about 5 minutes, add the vanilla, salt, cornstarch and flour in to the butter mixture. Allow this to mix for a minute or two until thoroughly combined.

Next, add in your 1 cup of candied pecans and fold this in to the cookie dough using a spatula until evenly distributed.

Roll out 1 tbsp sized balls of cookie dough and place on a baking sheet. Use a fork to press down the centre of these cookies and then bake for 8-10 minutes. Remove from oven and let cool before storing in an air tight container.

The recipe makes 2 d