Maple Pecan Butter Thins

By Chef Megan Joy / December 20, 2014

How’s your holiday baking coming along? Are you over cookies yet, or do you have the energy for one more recipe? If you do… this is a very easy recipe.

I’m visiting family in Indiana over the holiday, so I wanted to bake up a bunch of treats to hold Zack over while I am gone. Included: these buttery sliced cookies.

These cookies are simple because after shaping the dough into a log and giving them a good chill, you simply slice and bake them. They’re also great for keeping in your freezer so you can serve freshly-baked cookies on a moment’s notice.

Lots of butter and egg yolks contribute to a melt-in-your-mouth, rich little cookie. And the best part? Our dry high altitude air only makes them better as they sit out. A welcome addition on any cookie plate!

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How to make this high altitude adjusted recipe:

Maple Pecan Butter Thins
Adapted from Pastry Queen Parties: Entertaining Family and Friends, Texas Style by Rebecca Rather

Maple Pecan Butter Thins
Recipe type: High Altitude Baking
 
Ingredients
  • 1 lb (4 sticks) unsalted butter, room temperature
  • 1 cup sugar
  • 2 egg yolks
  • ¼ cup maple syrup
  • 2⅔ cups + 1 tablespoon all-purpose flour
  • ½ teaspoon salt
  • 1 teaspoon vanilla extract
  • 1 cup chopped, toasted pecans
Instructions
  1. Cream your butter and sugar together until just combined.
  2. Add the egg yolks and maple syrup. Beat until smooth.
  3. Add the flour, salt, and vanilla and mix until just combined.
  4. Stir in the pecan pieces.
  5. The dough will be soft and somewhat sticky. Don't worry, it will firm up.
  6. Divide the dough into two clumps.
  7. Pull out a large piece of plastic wrap and place one of the dough clumps on top.
  8. Fold the plastic over the dough and shape it into a large log, 2" in diameter or smaller, depending on how large you'd like your cookies to be. Repeat with the remaining dough.
  9. Chill the dough for at least 2 hours or overnight, until very firm.
  10. Preheat your oven to 350 F.
  11. Slice the rolls into ⅛" thick cookies and place on parchment-lined baking sheets. They won't spread during baking so you can place them close together.
  12. Bake the cookies until they start to get golden along the edges, about 7-8 minutes depending on the size and thickness of your cookies. They will firm up as they cool.
  13. Makes about 30 cookies.
Note: This recipe was adjusted for high altitude baking. To make at sea level, increase the flour to 2 3/4 cups. Baking times may vary.

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Chef Megan Joy

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