Maple and Nut Palmier Cookies

Preparation

• • Line two baking sheets with parchment paper.
  • On a work surface, sprinkle half of the maple sugar. Roll out the dough on the sugar (the same way you would use flour) into a 20 x 10-inch (50 x 25 cm) rectangle. Spread the remaining sugar over the dough. Sprinkle with the pecans, lightly pressing them down. Fold the two shorter sides of the dough inward, 1 inch (2.5 cm) at a time, then close one side on top of the other. Place on a baking sheet and freeze for 40 minutes or until the dough is semi-frozen. 
  • With the rack in the middle position, preheat the oven to 375°F (190°C). 
  • Cut the pastry into slices ¼ inch (½ cm) thick and place on the baking sheets. Bake one sheet at a time for 18 minutes or until the cookies are golden and crispy. Let cool completely. 
  • Store in an airtight container.