Swedish Pecan Praline Cookies ("Pekan Snittar")

Directions

1. Preheat the oven to 375ºF/190ºC with a rack in the center position and line a rimmed baking sheet with parchment paper.
2. Start by making the pecan praline. In a clean skillet over medium-low heat, sprinkle in a thin layer of granulated sugar. Wait for it to melt, then pour another layer of sugar on top. Continue doing so, wetting any dry edges with a pastry brush and water, until all the sugar has been added and the sugar has taken on a deep golden color.
3. Immediately stir in the chopped pecans until all the pecans are coated. Transfer to a silpat or parchment paper, then place another piece of parchment paper over and press with your hands to flatten out as much as you can. Sprinkle with fleur de sel (regular sea salt is also fine); let it cool completely and chop into small pieces.
4. To make the dough, use an electric mixer to cream together the butter, sugar, vanilla, and corn syrup in a medium bowl. Mix in the flour, baking powder, and salt until just combined, then work in the pecan praline with your hands or a spatula.
5. Divide the dough in half; roll each out into a 14-inch long log (should be about 1½-inch thick). Place the logs lengthwise on the prepared baking sheet parallel to one another, at least 5 inches apart; press down on them with your fingers to flatten very slightly.
6. Bake until the logs have spread out and turned a golden brown color, 12 to 15 minutes. Immediately sprinkle with more fleur de sel (or flakey sea salt) and quickly use a knife or bend scraper to cut diagonal slits down the length of the cookie, then cut them in half all the way down the middle lengthwise to create smaller cookies (can leave long if desired, but this way you get more for your effort).
7. Let them cool completely before serving or transferring them to a sealable cookie jar or container.