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Maple Pecan Cookies Yield: 6 Dozen
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| 8 Ounce | Butter |
| 1/2 Cups | Sugar |
| 1 | Yolks |
| 2 Tablespoon | Pure Maple Syrup |
| 1/2 Teaspoon | Vanilla Extract |
| 2 Cups - 2 Tablespoons | Flour |
| 1 1/4 Cups | Pecan Halves |
Beat butter on medium speed until it whitens, Beat in sugar until well blended. Whisk together the yolk and maple syrup and beat into the butter, scraping down the sides of the bowl. Add the flour and mix only enough to combine. Beat in pecans just until combined. Wrap dough in plastic wrap and chill for 30 minutes, until firm.
Divide dough into 4 sections and work with one at a time, keeping the rest refrigerated. Turn one section out onto a lightly floured surface, using only enough flour to prevent the dough from sticking. With your hands, flatten the dough into a thick rectangle and then fold it over onto itself, packing it into a completely solid patty. It is important that there be no holes in the logs. Starting at the center, rol the dough with your palms into a log about 1 1/2 inches in dameter. Place on a cookie sheet and freeze for at least 30 minutes, until firm enough to slice. Repeat with the rest of the dough.
Preheat oven to 325. Using a very sharp knife, slice logs into 3/8-inch rounds and place 1 inch apart on paper-lined or nonstick baking sheets. Bake for 12-15 minutes, until firm and lightly and evely browned.
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