This recipe is from Cook’s Illustrated with streamlined directions.
Bake 375F 12 minutes
2 1/2 cups all-purpose flour
1/2 cup superfine sugar (or regular sugar put through a food processor)
1/4 cup packed light brown sugar
1/4 tsp. salt
16 Tbsp. (2 sticks) butter, room temp. cut into 16 pieces
2 tsp. vanilla extract
2 Tbsp. (2 ounces) cream cheese, room temp.
1 1/2 cups toasted pecans, cooled
1/4 cup maple syrup
2 large eggs, separated
1/4 cup turbinado sugar
In mixer, mix flour, sugar & salt on low speed until combined (5 sec). On low speed, add butter 1 piece at a time, mix till crumbly. Add vanilla & cream cheese and mix until just forms large clumps.
Remove dough and knead by hand 2-3 turns to form cohesive mass. Pat into square (7 inches), wrap in plastic wrap and refrigerate until firm, 20-30 minutes.
Pulse pecans in food processor until finely ground.
While pulsing, add maple syrup in a steady, slow stream; add egg yolks and process until combined.
Transfer to a small bowl and cover. Refrigerate until needed.
Roll dough between 2 large sheets of parchment paper to 11″ x 16″ rectangle.
Chill 30 minutes.
Using an offset spatula, spread pecan filling evenly, leave half inch border around all edges.
Starting at long end, roll tightly. Press to seal seam.
Spread turbinado sugar evenly on parchment. Roll log in sugar, pressing lightly. Wrap in parchment and refrigerate until firm, about 30 minutes. Can be wrapped in plastic and stored 2 days.
Preheat oven to 375F, adjust oven rack to middle.
Use chef’s knife to slice log into 1/4-inch thick rounds (you may discard the ends if you don’t like odd shaped cookies but I think that’s crazy!)
Place about 1 inch apart on parchment lined baking sheets.
Lightly beat egg whites and brush tops of cookies. Bake one sheet at a time until lightly golden, about 12 minutes.
Cool on wire rack.
It seemed like the egg white wash was just a way to use up the whites, but it did give the cookies a nice glaze.