Title: Maple Pecan Crisps
Categories: Cookies
Yield: 32 servings
1/2 c Unsalted butter; soft
3/4 c Light brown sugar; pack
1 ds Salt
1 ts Vanilla extract
1/4 ts Maple extract
1 Egg; separate
1 c Flour
3 tb Pecans; mince
Recipe by: WALDINE VAN GEFFEN VGHC42A
Place butter, brown sugar, salt, vanilla and maple extracts in mixer
and beat to blend. Lightly beat egg yolk with fork and add 1/2 to mixture.
Beat until well-mixed and fluffy, about 1 minute. Add flour and mix well.
Drop batter by rounded teaspoons on 2 lightly greased baking sheets,
spacing cookies 2" apart. Dip fingers in small dish of water and pat
cookies into about 2-1/2" rounds.
Froth egg white with fork and brush top of each cookie lightly with egg
white. Don't let egg white drip off cookies onto pan; cookies will stick.
Sprinkle about 1/4 ts pecans on each. Bake at 350 until cookies are medium
brown, about 10 to 11 minutes. Let rest 2 minutes before using spatula to
transfer them to cooling rack. Once completely cooled, cookies can be kept
up to 1 week at room temperature in an airtight container or frozen as long
as 3 months wrapped airtight.
