1 c Unsalted butter; room temp
1 c Maple syrup; room temp
1/2 ts Salt
3 c Plus 1 tb all-purpose flour
1 lg Egg
1 ts Vanilla
4 tb Unsalted butter; melted
1 1/2 c Chopped pecans

1. Preheat the oven to 350~F. Cream the 1 cup soft butter with an electric
   mixer. When somewhat fluffy, gradually drizzlein 1/2 cup of the maple
   syrup.
2. Add the salt, and then 3 cups of flour, 1/2 cup at a time. If the mixture starts to clump up too much in the beaters, switch to a wooden
   spoon.
3. 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.
   
4. Again using an electric mixer, beat the egg for a minute. Continue to
   beat, adding the remaining 1/2 cup maple syrup, the vanilla, melted butter, and the remaining tablespoon of flour.
5. Stir in the nuts.Spread evenly over the shortbread and bake for about 40 minutes, until the top is set. Cool on a rack before cutting into bars.