Recipe: Maple-Pecan Cookies (Nancy Silverton recipe)

MAPLE-PECAN COOKIES

"If I were allowed to make only one slice-and-bake cookie, this would be it. The real maple flavor combines so beautifully with the pecans in a tender, buttery dough that I'm tempted to call this the ultimate cookie."

2 sticks (1 cup) unsalted butter
1/2 cup granulated sugar
1 egg yolk
2 tablespoons pure maple syrup
1/2 teaspoon vanilla extract
2 cups minus 2 tablespoons flour
1 1/4 cups pecan halves

MAKING THE DOUGH:
Using the paddle attachment of an electric mixer, beat the butter on medium speed until it whitens and holds soft peaks, 3-5 minutes. Beat in sugar until well blended. Whisk together the egg yolk and maple syrup and beat into the butter, scraping down the sides of the bowl as necessary. 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.

FORMING THE DOUGH INTO LOGS:
Divide the dough into four 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 think 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, roll the dough with your palms into a log about 1 1/2 inches in diameter. Place on a cookie sheet and freeze for at least 30 minutes, until firm enough to slice. Repeat with the rest of the dough.

The logs should be stored well sealed in the freezer and will keep up to three months. When ready to use, slice them while still frozen.

WHEN READY TO BAKE:
Preheat the oven to 325 degrees F. Adjust the oven rack to the middle position.

Using a very sharp knife, slice the frozen logs into 3/8-inch rounds and place 1 inch apart on paper lined or non-stick baking sheets.

Bake for 12-15 minutes, until firm and lightly and evenly browned. The cookies must be cooked through to be tender.

Makes about 6 dozen small cookies
Source: Desserts by Nancy Silverton