- ½ cup unsalted butter; soft
- 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 pieces; minced
- Preheat oven to 350ºF.
- 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-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.
- 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.
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