Maple-Pecan Butter Thins

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READY IN: 1hr 12mins
YIELD: 30 cookies
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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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