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1
Yields about 2 dozen cookies.
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2
Cook the pecans in a small, dry skillet over medium heat until toasted and fragrant, about 2 minutes, stirring constantly. Cool completely, then chop.
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3
Preheat oven to 325u00b0F; line 2 large baking sheets with parchment paper or Silpat liners.
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4
In a large bowl, cream together 1/2 cup butter and the maple sugar in a large bowl, then cream in the egg and vanilla. Use a wooden spoon to stir in the flour, cornstarch, and salt, then mix in the pecans. Chill in the freezer for 10 minutes, then scoop the dough out with a 1-tablespoon measure and roll it into balls; arrange on the prepared baking sheets about 2 inches apart.
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5
Put the white sugar in a shallow bowl. Grease the bottom of a glass with butter (using the remaining 1 tablespoon butter) and dip it in the sugar; flatten each ball of dough slightly, re-greasing and re-sugaring as necessary.
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6
Bake until the cookies are light golden on the bottom, about 16 to 20 minutes, rotating the trays once halfway through. Cool completely on the trays before removing.
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7
Note: if you can't find granulated maple sugar, you can substitute 3/4 cup brown sugar (lightly packed) plus 1 teaspoon maple-flavored extract.
