In mixing bowl, with a wooden spoon, cream the butter
and sugar together. Add the yolks, 1 at a time, and mix thoroughly. Stir in the zest, pecans
and flour. Add the vanilla
and mix well. Form the dough
into a log, 2 inches in diameter and 4 inches long. Cover with plastic wrap
and refrigerate for 30 minutes. Preheat the oven to 350 degrees F. Remove from the refrigerator and cut into rounds, 1/4-inch thick. Place on a parchment lined baking sheet, 2 inches apart. Bake for about 10 minutes or until lightly browned on the edges. Bake in batches. Remove from the oven and cool on wire racks. Makes 1 dozen. To assemble, place galettes in the center of each plate. Spoon of the cream mixture over the cookie. Lay a second cookie on top of the cream. Repeat with the remaining cream and cookies
the entire cookie with the Caramel sauce. Garnish
with confectioners' sugar and the mint.