By: David Armas

2 1/2 c. All Purpose Flour

1/4 c. Brown Sugar

1 c. Butter

2 Tbsp. Cream Cheese

1/4 c. Maple Syrup

1/4 c. Raw Sugar

1/2 c. Sugar

1/4 tsp. Salt

2 tsp. Vanilla

1 1/2 c. Pecans

2 Eggs

Mix flour, sugar and salt. Add butter; mix until crumbly. Add vanilla and cream cheese. Turn dough on to the tabletop and pat into a 7 inch square. Refrigerate. Pulse pecans with maple syrup and egg yolks. Refrigerate. Preheat oven to 375 degree F. Spread pecan mixture over the dough. Roll dough tightly. Sprinkle with raw sugar. Refrigerate. Slice in 1/4 inch thick rounds. Bake for 16 minutes until golden brown. Makes about 32 cookies.