How to make it

  • Beat the butter with an electric mixer until pale and creamy, about 3 minutes.
  • Gradually beat in the sugar until well blended.
  • In a small bowl, whisk the egg yolk with the maple syrup and vanilla.
  • Drizzle the egg-yolk mixture into the butter, beating at low speed until incorporated.
  • Using a wooden spoon, stir in the flour and pecans.
  • Divide the dough in half and shape into 2 disks. Wrap each disk in plastic and refrigerate until chilled, at least 2 hours or overnight.
  • Let the dough stand at room temperature for 10 minutes before rolling it out.
  • Preheat the oven to 325 degrees.
  • Roll out each disk of dough ¼ inch thick between 2 sheets of waxed paper.
  • Cut the dough into 2-inch rounds and transfer to baking sheets lined with parchment paper or spread with Silpats.
  • Bake for 20 to 25 minutes, or until golden. Transfer the cookies to wire racks to cool.
  • The dough can be frozen for up to 1 month. The cookies will keep for up to 1 week if placed in a tightly sealed container.

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  • recipediva 10 years ago
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