If you don’t have maple extract in your pantry, use maple syrup in this buttery shortbread.
1 cup plus 2 tbs. butter, softened
1/2 cup plus 1 tbs. light brown sugar
1 tsp. maple extract or scant 1 tbs. maple syrup
2 1/4 cups self-rising flour
1/2 cup pecan halves
Heat the oven to 325°F. Cream together the butter and sugar, then add the maple extract or syrup. Gradually add the flour to make a soft dough. Roll into approx. 25 balls and place on parchment-lined baking sheets. Oil the bottom of a glass and press down slightly. Top with a pecan half and bake for 15-10 minutes. The edges should be just golden. Cool on the baking sheet for a few minutes, then transfer to a wire rack to cool completely.
Cooking with Nigella 