Maple Pecan Pie Shortbread Cookies

• All-purpose flour, 1 cup, 120g
• Sea salt, ½ teaspoon, 3g
• Baking soda, ¼ teaspoon, 1g
• Butter, ¼ cup, 57g
• Olive oil, 2 tablespoons, 27g
• Brown sugar, ⅓ cup, 67g
• Powdered sugar, ¼ cup, 30g
• Egg, 1 large (or substitute with plant-based yogurt for vegan option)

• Sugar, ½ cup, 100g
• Maple syrup, ¾ cup, 180g
• Eggs, 2 large (or vegan substitute)
• Unsalted butter (melted), ¼ cup, 57g
• Chopped pecans, 1 cup, 110g

Make the Cookie Dough:

In a large bowl, mix together 1 cup (120g) flour, ½ teaspoon (3g) salt, ¼ teaspoon (1g) baking soda, ¼ cup (57g) softened butter, 2 tablespoons (27g) olive oil, ⅓ cup (67g) brown sugar, ¼ cup (30g) powdered sugar, and 1 egg. Mix until a soft dough forms.

Scoop & Prebake:

Line a baking sheet with parchment paper. Using a 3 oz cookie scoop, portion out two scoops of dough per cookie and gently flatten.

Bake at 350°F (175°C) for 6–7 minutes.

Prepare the Pecan Filling:

While the cookies are baking, mix together ½ cup (100g) sugar, ¾ cup (180g) maple syrup, 2 eggs, ¼ cup (57g) melted butter, and 1 cup (110g) chopped pecans until well combined.

Fill & Bake Again:

After the initial bake, remove cookies and press a tablespoon into the center of each to create an indent.

Spoon ½ tablespoon of the pecan pie filling into each indent.

Return to the oven and bake for an additional 10 minutes at 350°F (175°C).