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1
Heat the oven to 350F.
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2
Line 2 large cookie sheets with nonstick liners.
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3
Steady a rolling pin between two bottles or cans so that its ready to shape the cookies.
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4
Arrange a cooling rack next to the pin for the hot cookie sheet.
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5
Put the maple sugar and the egg white in a small bowl.
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6
Whisk until blended and a bit foamy, about 1 minute.
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7
Add the warm (not hot) melted butter and whisk until blended.
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8
Add the flour and whisk until smooth.
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9
Drop the batter by a scant 1 tablespoon onto the prepared cookie sheets about 4 inches apart (I can fit 5 on a cookie sheet).
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10
Spread each round of batter into a 3 1/2-inch circle with a small offset spatula.
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11
Bake, one sheet at a time, until the cookies are browned around the edges, 8 to 10 minutes.
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12
Working quickly, move the cookie sheet to the cooling rack.
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13
Using a wide metal spatula, lift off the hot cookies, one by one, and immediately drape them over the rolling pin.
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14
Let cool until set, about 5 minutes.
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15
Carefully remove the cookies from the rolling pin and set them on a rack to cool completely.
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16
Serve immediately or cover and store at room temperature for up to 3 days.
