Maple Pecan Butter Thins
Recipe type: High Altitude Baking
  • 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
  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.
Recipe by High Altitude Bakes at