Maple Pecan Cookies

From Food & Wine, December 1998, Gerry Moss

• In a medium bowl, beat the butter with an electric mixer until pale and creamy, about 3 minutes.  Gradually beat in the sugar until well blended.
• In a small bowl, whisk the egg yolk with the maple syrup and vanilla.  Drizzle the egg-yolk mixture into the butter, beating at low speed until incorporated.
• Using a wooden spoon, 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 or overnight.  Let the dough stand at room temperature for 10 minutes before rolling out.
• Preheat the oven to 325 degrees.  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.  Transfer the cookies to wire racks to cool.