Toasted Pecan Shortbread Cookies

Toast the pecans
1 Preheat the oven to 350°F. Line a baking sheet with parchment paper or a nonstick baking mat.
2 Spread the pecan pieces over the prepared baking sheet.
3 When the oven has finished preheating, place the pecan piece in the oven.
4 Cook for 5-7 minutes, or until the pecans start browning and become fragrant. (Please keep an eye on the pecans, as you do not want to burn them!)
5 When browned, remove from the oven, and set aside. Let come to room temperature, then chop so the pieces are smaller.
Make the Cookie Batter
1 In a large bowl, cream the softened butter, maple syrup and powdered sugar using a hand mixer.
2 Sift the flour and salt into a separate bowl. Once mixed, sprinkle into the wet ingredients, stirring until the batter just comes together.
3 Place a long piece of plastic wrap on the counter.
4 Spread the cooled, chopped pecan pieces onto the center of the plastic wrap.
5 Dollop the batter into the center of the plastic wrap to form a log shape over the pecan pieces. Press the pecans into the cookie batter, and rotate until every side of the batter has been covered.
6 Seal by folding the plastic wrap over the cookie batter, then roll to create a rounded cookie log.
7 Transfer the log to the refrigerator and chill for at least an hour.
8 Chill in the refrigerator for at least two hours. (I left mine overnight, and that was ideal.)
Make the Cookies
1 Preheat the oven to 350°F. Line a baking sheet with parchment paper or a nonstick baking mat.
2 Remove the cookie log from the refrigerator.
3 Using a pastry scraper, slice the dough into ½" thick cookies.
4 Place the cookies on the prepared baking sheet, leaving 1" around each cookie.
5 Once all the cookies have been sliced and placed on their baking sheet(s), transfer them to the freezer for a 10-minute chill.
6 Once chilled, transfer the baking sheet(s) to the preheated oven.
7 Bake 15-20 minutes, or until the tops are slightly golden.
8 Let cool on a wire rack, then enjoy!