Makes 1 dozen
1 ½ cups all-purpose flour
¼ teaspoon salt
¼ cup pecans, finely chopped plus more for topping (if desired)
1 stick unsalted butter at room temperature
½ cup granulated sugar
1/8 cup pure maple syrup
1 large egg yolk
¼ teaspoon pure maple extract
1 large egg, lightly beaten
sea salt for sprinkling
- In a medium bowl, sift flour and salt. Whisk in ½ cup pecans and set aside.
- In the bowl of an electric mixer fitted with the paddle attachment, cream butter and granulated sugar on medium-high speed until smooth and light, about one minute. Add the maple syrup, egg yolk and extract and beat on medium speed until well- combined. On low speed, gradually add the flour, pecans and salt, beating until combined. Dough should be smooth and pliable. Flatten into a disk. Wrap in plastic and chill until firm, 1 hour or overnight.
- Preheat oven to 350°F and line baking sheet with parchment paper.
- On a lightly floured work surface, roll out dough to 1/4 inch thick. Cut out rounds using a 2-inch cookie cutter (or desired cutter); place one inch apart on prepared baking sheet. Brush tops with beaten egg and sprinkle cookies with sea salt and/or pecans. Chill prepared cookies in the fridge for 5 – 10 minutes.
- Bake cookies, rotating baking sheet halfway through, until golden around the edges, 10 to 12 minutes. Transfer to a rack to cool completely, then store in an airtight container.
This recipe created by Chef David Benton.