Maple Pecan Shortbread Cookies

(recipe from Kinfolk magazine)

2 cups all-purpose flour
1 cup finely chopped pecans
1/4 tsp. salt
1 cup unsalted butter, softened
1/4 cup light brown sugar
1/4 cup maple syrup
1 large egg white, lightly beaten with 1 Tbsp. of water
Coarse sanding or sparkling sugar, for rolling

In a large bowl, whisk together the flour, 1/2 cup of the pecans and the salt.

In another bowl, using an electric mixer on medium speed, beat together the butter, brown sugar, and maple syrup until pale and fluffy.  With the mixer on low speed, slowly add the flour mixture and mix just until a dough forms, stopping to scrape down the sides of the bowl as needed.

Divide the dough between 2 large sheets of plastic wrap and form each into a long log, about 1 1/2 inches in diameter.  Wrap tightly and chill until firm, at least 1 hour.

Preheat the oven to 350F.  Line 2 baking sheets with parchment paper.

Brush each log of dough with some of the beaten egg white and roll it in sanding sugar to coat evenly.  Slice the logs into 1/2-inch-thick disks and arrange them at least 1 inch apart on the prepared baking sheets.  Lightly brush the tops with the beaten egg and sprinkle with the remaining chopped pecans.  Bake the cookies until they're lightly golden on the bottom, 10 to 14 minutes.  Let them cool on wire racks.

(I made these cookies at Christmas time for giving.  They are light and delightful, and easy to make.  I even made one batch using whole wheat flour, which created a nuttier-tasting, even lighter-textured cookie.)