¾ cups light brown sugar; firmly packed
1 dash sea salt
1 teaspoon vanilla extract
¼ teaspoon maple extract
1 egg; separated
1 cup flour
3 tablespoons Pecan Valley Pecan Pieces; minced
1. Preheat oven to 350ºF.
2. 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.
3. Drop batter by rounded teaspoons on 2 lightly greased baking sheets, spacing cookies 2-inch 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 pecans on each.
4. Bake in a preheated oven for about 10 to 11 minutes until cookies are medium brown. 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.