Maple Pecan Crisps
Yield
20 servingsPrep
40 minCook
10 minReady
50 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ½ | cup |
butter
unsalted, soft |
|
| ¾ | cup |
brown sugar
light, pack |
*
|
| 1 | dash |
salt
|
*
|
| 1 | teaspoon |
vanilla extract
|
|
| ¼ | teaspoon |
maple extract
|
* |
| 1 | each |
eggs
separate |
|
| 1 | cup |
all-purpose flour
|
|
| 3 | tablespoons |
pecans
minced |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 118 | ml |
butter
unsalted, soft |
|
| 177 | ml |
brown sugar
light, pack |
*
|
| 1 | dash |
salt
|
*
|
| 5 | ml |
vanilla extract
|
|
| 1.3 | ml |
maple extract
|
* |
| 1 | each |
eggs
separate |
|
| 237 | ml |
all-purpose flour
|
|
| 45 | ml |
pecans
minced |
|
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.
