Step 1

On waxed paper, mix flour and salt.

Step 2

In large bowl, with mixer on medium speed, beat butter and sugars until just blended and creamy, occasionally scraping bowl with rubber spatula. Add syrup and vanilla; beat until mixed. Reduce speed to low; gradually beat in flour, then pecans, just until blended, scraping bowl.

Step 3

Divide dough into 2 equal pieces. Flatten each piece into a disk and wrap each in plastic wrap. Refrigerate at least 1 hour or up to 3 days. Let stand until pliable enough to roll.

Step 4

Preheat oven to 350 degrees F. Line cookie sheets with parchment paper.

Step 5

Between sheets of waxed paper, roll 1 disk of dough 1/4 in. thick. Remove top sheet of waxed paper. With 2- to 4-in. leaf-shaped cutters, cut dough into as many cookies as possible. Refrigerate trimmings. Place cookies, 1 inch apart, on prepared sheets.

Step 6

Bake cookies 12 to 15 minutes or until golden brown. Transfer cookies to wire rack to cool. Repeat with remaining dough and trimmings.

Step 7

When cookies are cool, brush with syrup to glaze, if desired. Sprinkle sanding sugar over syrup glaze, if desired. Let sugared cookies dry 1 hour.

Step 8

Store cookies (with waxed paper between layers if decorated) in airtight containers at room temperature up to 1 week, or in freezer up to 3 months.