Instructions: 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. Dont 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.

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