Yield: 40 cookies
- 185 g unsalted butter, softened
- 185 g soft brown sugar
- 60 ml maple syrup
- 1 teaspoon natural vanilla extract
- 1 egg
- 280 g all-purpose flour
- 1 teaspoon baking powder
- 120 g Dan-D-Pak’s pecans, finely chopped
- Some Dan-D-Pak’s whole pecans, to decorate
Cream the butter and sugar in a small bowl using electric beaters until light and fluffy.
Add the maple syrup, vanilla and egg and beat until well combined.
Transfer to a large bowl and add the sifted flour and baking powder.
Using a flat-bladed knife, mix to a soft dough. Gather together, and then divide the mixture into two portions.
Place one portion of the dough on a sheet of baking paper and press lightly until the dough is 30 cm (12 inch) long and 4 cm (1 1/2 inch) thick.
Roll neatly into a log shape, then roll the log in the chopped pecans.
Repeat the process with the other portion of dough and refrigerate for 30 minutes.
Preheat the oven to 350F (180C) Line two baking trays with baking paper.
Cut the logs into slices about 1 cm (1/2 inch) thick. Press a whole pecan into the top of each biscuit.
Place on the prepared trays, leaving 3 cm (1 1/4 inches) between each slice.
Bake for 10 -15 minutes, or until golden.
Cool on the trays for 3 minutes before transferring to a wire rack to cool completely.
When cold, store in an airtight container.