Maple-Pecan Swirls

Name: Maple-Pecan Swirls
Yield: Makes about 48 cookies
Ingredients: 2 1/2 cups, unbleached all-purpose flour (12 1/2 ounces); 1/2 cup, superfine sugar (3 1/2 ounces); 1/4 cup, packed light brown sugar; 1/4 teaspoon, table salt; 16 tablespoons, unsalted butter, ( 2 sticks) cut into sixteen 1/2-inch pieces, at cool room temperature (about 65 degrees); 2 teaspoons, vanilla extract; 2 tablespoons, cream cheese, at room temperature; 1 1/2 cups, toasted pecans (6 ounces), cooled; 1/4 cup, maple syrup; 2 , large eggs, separated; 1/4 cup, turbinado sugar, or demerara

13 comments

Appears in Cook's Illustrated November/December 2003

Desserts or Baked Goods

Rolling out cookie dough is a sticky business. Most recipes add excess flour, and the resulting cookies are tough. Could we make tender, crispy cookies that roll out easily?

SERVESMakes about 48 cookies

TIME1 hour, plus 20 minutes

WHY THIS RECIPE WORKS

In our search for a holiday cookie recipe that would yield cookies sturdy enough to decorate yet tender enough to eat, we started with the fat and found the right amount of butter to give the cookies great flavor without making them greasy....

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