MAPLE-PECAN BUTTER THINS

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Maple-Pecan Butter Thins image

Make and share this Maple-Pecan Butter Thins recipe from Food.com.

Provided by ratherbeswimmin

Categories     Dessert

Time 1h12m

Yield 30 cookies

Number Of Ingredients 8

1 cup chopped pecans
1 lb unsalted butter, at room temperature
1 cup sugar
2 large egg yolks
1/4 cup maple syrup
2 3/4 cups all-purpose flour
1/2 teaspoon kosher salt
1 teaspoon vanilla extract

Steps:

  • 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.

Nutrition Facts : Calories 212.2, Fat 15.3, SaturatedFat 8.1, Cholesterol 46.5, Sodium 31.8, Carbohydrate 17.8, Fiber 0.7, Sugar 8.5, Protein 1.8

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