Serves: 6
Total Calories: 484

1 1/4 cups oats
3/4 cup pecans finely chopped
1/2 teaspoon baking powder
3/4 cup butter softened
1/2 cup sugar
1/2 cup brown sugar packed
1 egg yolk large
1/2 teaspoon maple extract
1 egg white large, beaten until stiff, but not dry

At least 4 hours or up to 2 weeks before serving:

Preheat oven to 300°. Line baking sheets with foil and grease well. In a medium bowl, combine oats, pecans and baking powder set aside.

In a small mixer bowl at high speed, beat butter, sugar and brown sugar until light and fluffy. Beat in egg yolk and maple flavor. Stir in oat mixture.

Fold in egg white. Drop by scant teaspoonfuls 3 inches apart on baking sheets. Bake for 10 to 15 minutes or until golden brown. Cool on baking sheets at least 1 minute or until firm. Carefully peel the foil away from cookies. (Cookies will be crisp and thin.) Place on wire racks and cool completely. Grease foil each time before placing cookie dough on it. Store cookies in an airtight container.

Nutritional Facts:

Serves: 6
Total Calories: 484
Calories from Fat: 298

More Recipes from the Miriam Cooks For The Holidays Cookbook:
Apricot Bars
Butterscotch Squares
Buttery Maple Lace Cookies
Cinnamon Nut Logs