Maple-Pecan Butter Thins

Directions

1. 1
   Preheat oven to 350°.
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.