Crisp Pecan Rounds

By GinnyG

Ingredients

• GLAZE:
• 1-1/2 cups all-purpose flour
• 1/4 cup packed brown sugar
• 2 tablespoons Imperial Sugar® / Dixie Crystals® Granulated 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
• 1 egg yolk
• 1 teaspoon water
• TOPPING:
• 1-1/2 teaspoons Imperial Sugar® / Dixie Crystals® Granulated Sugar
• 1/2 teaspoon ground cinnamon

Preparation

Step 1

•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 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.