Maple Sugar Tile Cookies

1. 1

   Heat the oven to 350F.

2. 2

   Line 2 large cookie sheets with nonstick liners.

3. 3

   Steady a rolling pin between two bottles or cans so that its ready to shape the cookies.

4. 4

   Arrange a cooling rack next to the pin for the hot cookie sheet.

5. 5

   Put the maple sugar and the egg white in a small bowl.

6. 6

   Whisk until blended and a bit foamy, about 1 minute.

7. 7

   Add the warm (not hot) melted butter and whisk until blended.

8. 8

   Add the flour and whisk until smooth.

9. 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).

10. 10

    Spread each round of batter into a 3 1/2-inch circle with a small offset spatula.

11. 11

    Bake, one sheet at a time, until the cookies are browned around the edges, 8 to 10 minutes.

12. 12

    Working quickly, move the cookie sheet to the cooling rack.

13. 13

    Using a wide metal spatula, lift off the hot cookies, one by one, and immediately drape them over the rolling pin.

14. 14

    Let cool until set, about 5 minutes.

15. 15

    Carefully remove the cookies from the rolling pin and set them on a rack to cool completely.

16. 16

    Serve immediately or cover and store at room temperature for up to 3 days.

* Per serving · 4 servings · Values may vary.