Ingredients
1
cup butter or margarine, softened
3/4
cup maple sugar or granulated sugar
1
teaspoon vanilla
1/4
teaspoon salt
1 3/4
cups Gold Medal™ all-purpose flour
1
cup finely chopped pecans, toasted
1/4
cup coarse sugar
40
pecan halves, if desired
3
tablespoons real maple syrup
Preparation
In large bowl, beat butter, 1/2 cup of the maple sugar, the vanilla and salt with electric mixer on medium speed 3 minutes or until light and fluffy. On low speed, gradually add flour, beating just until blended. Stir in chopped pecans.
Shape dough into 11x2-inch log. Mix remaining 1/4 cup maple sugar and coarse sugar; roll dough log in sugar mixture, pressing lightly to coat. Wrap in plastic wrap; refrigerate 2 hours or until firm.
Heat oven to 350°F. Unwrap dough; cut into 40 (1/4-inch) slices. On ungreased cookie sheets, place slices 1 inch apart. Top each slice with pecan half.
Bake 12 to 14 minutes or until edges are golden brown. Cool 2 minutes; remove from pans to cooling racks to cool completely. Brush cookies with maple syrup. Let stand until dry.
