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© Meredith Corporation. All rights reserved. Used with permission.
(About 28 cookies)
In a food processor, combine flour, granulated sugar and salt. Cover and pulse until combined. Add butter, vanilla and maple flavoring (if using). Cover and pulse until dough forms a ball and pulls away from sides of bowl. Set aside one-third of the dough. Add pecans and cinnamon to the remaining dough in the food processor. Cover and pulse until combined.
Shape pecan dough into a 9-inch log. Cover and chill for about 30 minutes or until dough is easy to handle. Meanwhile, cover and chill the remaining one-third of the dough until easy to handle.
On a lightly floured surface, roll the one-third dough portion into a 9-by-5-inch rectangle. Place chilled pecan dough log on a long edge of the dough rectangle. Carefully roll up dough to enclose the log, pinching edges of dough to seal. Cover and freeze for about 10 minutes or until dough is firm enough to slice.
Preheat oven to 350°F. Lightly grease a baking sheet or line with parchment paper; set aside.
Cut log into 1/4-inch slices. Place slices 2 inches apart on prepared pan. Brush slices with egg white and sprinkle with coarse sugar.
Bake for 8 to 10 minutes or until edges are firm and cookies are set. Transfer to a wire rack; cool completely.