Maple-Pecan Butter Thins

1. 1

   Preheat oven to 350u00b0.

2. 2

   Place pecans on an ungreased baking sheet and toast them until they turn slightly darker and fragrant, about 7 minutes; set aside.

3. 3

   Line baking sheets with parchment paper or silicone liners, or generously grease with butter or cooking spray.

4. 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. 5

   Beat in the egg yolks and maple syrup.

6. 6

   Add the flour, salt, and vanilla and beat on low speed until just incorporated.

7. 7

   Stir in the toasted pecans; the dough will be soft and somewhat sticky.

8. 8

   Divide the dough into 2 clumps.

9. 9

   Set each on a long sheet of plastic wrap or waxed paper, shape the dough into 2 even logs, and wrap tightly.

10. 10

    Refrigerate the dough for at least 2 hours or overnight.

11. 11

    If you're really in a hurry, freeze the dough for about 20 minutes, just until they retain their shape when sliced.

12. 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.

* Per serving · 4 servings · Values may vary.

No additional tips available.