Maple-Pecan Butter Thins
- Ready In:
- 1hr 12mins
- 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
- Preheat oven to 350°.
- Place pecans on an ungreased baking sheet and toast them until they turn slightly darker and fragrant, about 7 minutes; set aside.
- Line baking sheets with parchment paper or silicone liners, or generously grease with butter or cooking spray.
- 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.
- Beat in the egg yolks and maple syrup.
- Add the flour, salt, and vanilla and beat on low speed until just incorporated.
- Stir in the toasted pecans; the dough will be soft and somewhat sticky.
- Divide the dough into 2 clumps.
- Set each on a long sheet of plastic wrap or waxed paper, shape the dough into 2 even logs, and wrap tightly.
- Refrigerate the dough for at least 2 hours or overnight.
- If you're really in a hurry, freeze the dough for about 20 minutes, just until they retain their shape when sliced.
- 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.
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