Maple Pecan Butter Cookies
 
Ingredients
  • 2 sticks (8 ounces) butter, softened (no substitutes!)
  • ½ cup granulated white sugar
  • 1 large egg yolk
  • 3 Tablespoons pure maple syrup (not the fake stuff)
  • ½ teaspoon vanilla extract
  • 2 cups all-purpose flour
  • 1-1/4 cup pecans, coarsely chopped (not finely chopped or the pecans won't show through enough)
Instructions
  1. In bowl of electric mixer, beat the butter until pale and creamy, about 3-4 minutes, scraping bowl frequently. Gradually add sugar and beat until well-blended. Add the maple syrup, egg yolk, and vanilla and mix until blended. Mix in the flour and pecans until blended.
  2. Divide the dough in half and shape each into two logs, 8-inches long. Wrap each tightly in plastic wrap, being careful to keep the shape and size. Refrigerate until very cold and firm, at least 4 hours, or as long as a couple days.
  3. Heat oven to 350 degrees. Line a cookie sheet with parchment paper, or use an ungreased cookie sheet. Take the dough, one log at a time, out of the refrigerator. Unwrap the log and using a very sharp knife, slice the dough about ½-inch thick. (measure it - it's thicker than you think!). Place the disks on the cookie sheet and bake for about 20 minutes or until deep golden around the edges, watching carefully the last couple minutes. Remove cookies from oven and let sit on cookie sheet for a minute before removing to wire rack to cool completely. Store in an airtight container. Makes about 3-1/2 dozen cookies.
Recipe by The Culinary Cellar at https://theculinarycellar.com/maple-pecan-butter-cookies/