Chevron Twist

By LoriCaputo

Ingredients

• 6 oz. butter, room temperature
• 50 grams sugar
• 50 grams icing sugar
• 1/8 tsp. salt
• 1 yolk
• 1 tsp. vanilla
• 235 grams flour
• 3 ¾ oz. pecans, toasted
• 1 tbs. butter, at room temperature
• 1 tsp. pure maple syrup

Preparation

Step 1

Cream butter on low speak for 1 minute, until smooth. Beat in sugars, until creamy and add the yolk and the vanilla. Beat until the mix is well combined and slightly fluffy. Decrease the speed and add the flour. Shape 1 tsp. at a time into balls and roll each ball into a pencil like rope 4-5 inches long, with a ¼ inch diameter. Twist the dough into a loop, overlapping the ends, until the dough resembles the written letter 3. Bake for 10 – 13 minutes, until pale gold.

Finely grind the nuts and add the butter and syrup, blending until smooth. With a #2 tip, pipe a dot of filling in the center of each e. Store at room temperature for 10 days, or freeze for 1 month.