Instructions

1. In a large bowl, beat the butter, brown sugar and white sugar until light and fluffy. Add maple syrup, maple extract and egg yolks, and mix until thoroughly blended. Scrape bowl frequently.
2. Add salt, both flours and pecans, and mix until thoroughly combined.
3. Shape dough into two round logs about 2 inches in diameter and 9 inches long. Wrap in plastic wrap or wax paper, twisting ends tightly. Chill dough for at least 4 hours.
4. Heat oven to 350 degrees.
5. Keep one log refrigerated while cutting the other log into ¼-inch slices. Place on very lightly buttered cookie sheets.
6. Bake for 9 to 10 minutes, or until edges have barely a hint of golden brown.
7. Transfer cookies to wire racks to cool; they will harden slightly as they cool. Store in tightly covered container or zippered plastic bags.