16 oz. Unsalted butter
1 cup granulated sugar
2 large egg yolks
4 Tbsp. Maple syrup
1 tsp. Vanilla extract
4 cups flour
2 ½ cups pecans coarsely chopped

In a mixer beat the butter 3 minutes. Gradually beat in the sugar. In a small bowl whisk the egg yolks with the maple syrup and vanilla. Add the egg yolk mixture slowly into the butter, beating at low speed. Add the flour and pecans. Divide the dough in to half and form into two cylinders. Wrap each with plastic wrap and chill over night. Remove form plastic wrap and with a serrated knife slice the cylinders into ½ inch slices. Place on a sheet tray lined with parchment paper and bake at 325 for 20-25 minutes or until golden. Cool on wire rack.

Chef’s note: This dough could be frozen up to 1 month.