Maple-Pecan Butter Thins

In 'Pastry Queen Parties'

• Ready In: 1 hr 12 mins
• Yields: 30 cookies

Ingredients

• 1  cup  chopped pecans
• 1  lb unsalted butter, at room temperature
• 1  cup sugar
• 2  large  egg yolks
• 1⁄4 cup maple syrup
• 2 3⁄4 cups all-purpose flour
• 1⁄2 teaspoon kosher salt
• 1  teaspoon vanilla extract

Directions

1. Preheat oven to 350°.
2. Place pecans on an ungreased baking sheet and toast them until they turn slightly darker and fragrant, about 7 minutes; set aside.
3. Line baking sheets with parchment paper or silicone liners, or generously grease with butter or cooking spray.
4. Using an electric mixer fitted with paddle attachment, beat the butter and sugar in a big bowl on med-high speed until light and fluffy, about 4 minutes.
5. Beat in the egg yolks and maple syrup.
6. Add the flour, salt, and vanilla and beat on low speed until just incorporated.
7. Stir in the toasted pecans; the dough will be soft and somewhat sticky.
8. Divide the dough into 2 clumps.
9. Set each on a long sheet of plastic wrap or waxed paper, shape the dough into 2 even logs, and wrap tightly.
10. Refrigerate the dough for at least 2 hours or overnight.
11. If you're really in a hurry, freeze the dough for about 20 minutes, just until they retain their shape when sliced.
12. When ready to bake, unwrap the log of dough and cut it into 1/8-inch thick slices; place them on the prepared cookie sheet and bake until they turn golden around the edges, 10-12 minutes.