---------- 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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