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 


  1. In a medium bowl, sift flour and salt.  Whisk in ½ cup pecans and set aside.
  2. 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.
  3. Preheat oven to 350°F and line baking sheet with parchment paper.
  4. 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.
  5. 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.

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