• 1 cup unsalted butter
• 1/2 cup granulated sugar
• 1 large egg yolk
• 2 tablespoons pure maple syrup
• 1/2 teaspoon pure vanilla extract
• 2 cups all-purpose flour
• 1 1/4 cups pecans, coarsely chopped

Preheat the oven to 325F.

Beat the butter with an electric mixer until pale and creamy, and beat in the sugar until well blended.

Whisk the egg yolk with the maple syrup and vanilla. Drizzle the egg-yolk mixture into the butter, beating at low speed until incorporated.

Stir in the flour and pecans. Divide the dough in half and shape into 2 disks. Wrap each disk in plastic and refrigerate until chilled, at least 2 hours.

Roll out each disk of dough 1/4 inch thick between 2 sheets of wax paper. Cut the dough into 2-inch rounds and transfer to baking sheets lined with parchment paper. Bake for 20 to 25 minutes, or until golden.