Maple Pecan Cookies

2 sticks butter, softened
1/2 C. granulated sugar
1 large egg yolk
3 T. pure maple syrup
1/2 t. pure vanilla extract
2 C. flour
1-1/4 C. coarsely chopped pecans (about 6 oz.)

In a medium bowl, beat the butter with an electric mixer until pale & creamy, about 3 minutes. Gradually beat in the sugar till well blended. Add the syrup, yolk, and vanilla & mix until blended. Add the flour gradually, beating until just blended, then fold in nuts. Divide the dough in half & shape into logs. The easiest way to do this is to place the dough onto the plastic wrap, pull the wrap around the log, and roll & shape with your hands till round. You may need to rewrap with a fresh piece of plastic wrap. Refrigerate at least 2 hours.
Preheat oven to 350 degrees. Take the dough out of the frig, one at a time, unwrap & slice the dough about 1/2" thick. Place the discs on an ungreased cookie sheet & bake for 20-25 minutes, until golden. Transfer to a wire rack to cool. Store tightly sealed.
Yield- 4 to 4 dozen cookies
( Tracy's Note:  I added 1/2 t. maple flavoring, and coated my cookies in powdered sugar right after they came out of the oven, then cooled them on racks)

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