Maple Pecan Crisps

Directions

Place butter, brown sugar, salt, vanilla and maple extracts in mixer and beat to blend.

Lightly beat egg yolk with fork and add ½ 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 inches apart.

Dip fingers in small dish of water and pat cookies into about 2½ inch 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 ¼ teaspoon of 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.