- 1 cup (2 sticks) unsalted butter, softened
- ⅓ cup light brown sugar, firmly packed
- ⅔ cup sugar
- ½ cup Grade A maple syrup*
- ½ teaspoon maple extract
- 2 large egg yolks
- 1 teaspoon salt
- 1 cup white whole-wheat flour
- 2 cups all-purpose flour
- 1 cup toasted pecans, finely chopped
*If using Grade B maple syrup, you can cut back on or omit the maple extract.
- 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.
- Add salt, both flours and pecans, and mix until thoroughly combined.
- 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.
- Heat oven to 350 degrees.
- Keep one log refrigerated while cutting the other log into ¼-inch slices. Place on very lightly buttered cookie sheets.
- Bake for 9 to 10 minutes, or until edges have barely a hint of golden brown.
- Transfer cookies to wire racks to cool; they will harden slightly as they cool. Store in tightly covered container or zippered plastic bags.
Tips & Notes
These cookies freeze well.