Ingredients:

  • 1 cup (225g) unsalted grass-fed butter, cool-room temperature
  • 1/3 cup (40g) pure maple sugar
  • 1/4 cup (60ml) Grade A Dark Maple Syrup
  • 1 tsp pure vanilla bean paste
  • 1/2 tsp fine sea salt
  • 2 cups (250g) all-purpose flour, spooned and leveled
  • 1/4 cup (32g) cornstarch
  • 1 cup (110g) toasted pecans, finely chopped

Instructions:

  1. Heat a dry pan over medium heat and add the pecans. Toss for 5 minutes until they smell deeply nutty and look slightly shiny. Let them cool completely and chop finely.
  2. In a stand mixer with a paddle attachment, cream the cool butter and maple sugar on medium speed for 3 minutes until pale and aerated.
  3. With the mixer on low, slowly drizzle in the dark maple syrup and vanilla paste. Increase to medium for 30 seconds to fully emulsify.
  4. Sift together flour, cornstarch, and salt. Fold into the butter mixture by hand or on the lowest mixer setting until just combined, then fold in the toasted pecans.
  5. Form the dough into a 2-inch diameter log, wrap in parchment paper, and refrigerate for at least 1 hour.
  6. Slice the chilled log into 1/2-inch thick discs. Place on a parchment-lined sheet and bake at 325°F (160°C) for 15 minutes until edges are pale golden.