---------- Recipe via Meal-Master (tm) v8.05
 
      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.

  Source: Abby Mandel.
 
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