Ingredients:
- 1 cup butter, room temperature
- 1/2 cup sugar
- 3 1/2 tablespoons maple syrup
- 1 egg yolk
- 1/2 teaspoon vanilla extract
- 3/4 teaspoon rum extract
- 2 cups flour
- 1 1/2 cups finely chopped pecans, divided
- 1 1/2 cups white chocolate chips
Directions:
- Beat butter and sugar together until creamy. Add maple syrup, egg yolk and extracts. Add flour 1/2 cup at a time, then stir in 1 1/4 cup pecans (reserving 1/4 cup for topping).
- Divide dough into two balls, then roll each one into logs between 1 and 2 inches in diameter, depending on how large you want the cookies. Wrap each log in plastic wrap and refrigerate until firm (about 1 hour).
- Preheat oven to 350°F.
- Take dough logs out of fridge and cut each one into 1/2-inch-thick circles. Place circles onto buttered cookie sheets and bake 18 minutes, or until golden brown.
- Once cookies have cooled completely, melt white chocolate in microwave or double boiler. Dip cooled cookies halfway in melted chocolate, return to baking sheet and garnish with remaining chopped pecans. Let chocolate set fully before serving.
