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Crisp Pecan Rounds

I adapted an old recipe to produce these lightly sweet cookies. They have a wonderful cinnamon and nutmeg flavor that makes them a favorite at our house for the holidays.

21 ServingsPrep: 20 min. + chilling Bake: 20 min./batch

Ingredients

1-1/2 cups all-purpose flour
1/4 cup packed brown sugar
2 tablespoons sugar
1/2 teaspoon salt
1/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
2/3 cup cold butter
2 tablespoons maple syrup
1/2 cup chopped pecans
GLAZE:
1 egg yolk
1 teaspoon water
TOPPING:
1-1/2 teaspoons sugar
1/2 teaspoon ground cinnamon

Directions

In a large bowl, combine the first six ingredients. Cut in butter
until mixture resembles coarse crumbs. Stir in syrup. Add pecans.
Shape into a 12-in. roll; wrap in plastic wrap. Refrigerate for 4
hours or until firm.
Unwrap and cut into 1/4-in. slices. Place 1 in. apart on ungreased
baking sheets.
For glaze, beat egg yolk and water. For topping, combine sugar and

2 of 2

Crisp Pecan Rounds (continued)

Directions (continued)

cinnamon. Brush glaze over cookies and sprinkle with cinnamon-sugar.
Bake at 325° for 20-25 minutes or until golden brown. Remove to
wire racks to cool. Yield: about 3-1/2 dozen.

Nutrition Facts: 1 serving (2 each) equals 127 calories, 8 g fat (4 g saturated fat), 26 mg cholesterol, 117 mg sodium, 13 g carbohydrate, 1 g fiber, 1 g protein.