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1
Preheat the oven to 350F.
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2
Place the pecans on an ungreased baking sheet and toast them until they turn slightly darker and fragrant, about 7 minutes; set aside.
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3
Line baking sheets with parchment paper or silicone liners, or generously grease with butter or cooking spray.
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4
Using an electric mixer fitted with the paddle attachment, beat the butter and sugar in a large bowl on medium-high speed until light and fluffy, about 4 minutes.
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5
Beat in the egg yolks and maple syrup.
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6
Add the flour, salt, and vanilla and beat on low speed until just incorporated.
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7
Stir in the toasted pecans.
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8
The dough will be soft and somewhat sticky.
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9
Divide the dough into 2 clumps.
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10
Set each on a long sheet of plastic wrap or waxed paper, shape the dough into 2 even logs, and wrap tightly.
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11
(I like the look of a square cookie, so I lightly press the logs on 4 sides to flatten.)
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12
Refrigerate the dough for at least 2 hours or overnight.
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13
If youre really in a hurry, freeze the dough for about 20 minutes, just until they retain their shape when sliced.
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14
When ready to bake, unwrap a log of dough and cut it into 1/8-inch-thick slices.
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15
Place them on the prepared cookie sheet and bake until they turn golden around the edges, 10 to 12 minutes.
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16
The cookie dough can be made and rolled into logs up to 1 month in advance and frozen, or up to 1 week in advance and refrigerated.
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17
To prepare frozen dough for baking, remove it from the freezer and set it at room temperature 1 hour before baking; or simply transfer the dough from freezer to fridge the night before baking.
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18
Refrigerated dough can be sliced and baked straight from the refrigerator.
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19
The baked cookies will keep in an airtight container for up to 3 days.
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20
To make rectangular cookies as pictured opposite, form the dough into 1 rectangular-shaped loaf, wrap and refrigerate as directed above, cut into slices lengthwise, and bake.
