Recipe Detail Page

1. In a medium bowl, stir together flour, pecans, baking powder, ½ tsp (2 mL) cinnamon, nutmeg, cloves and salt, then set aside.

2. In a separate medium bowl and using an electric mixer on medium speed, beat granulated sugar, brown sugar and butter for 2 minutes, until light and fluffy. Beat in egg and vanilla just until combined.

3. Stir flour mixture into sugar mixture just until combined.

4. Form dough into a ball, then divide into 2 pieces. With lightly floured hands, flatten each piece into a ½-inch-thick (1-cm) disc, then wrap separately in plastic wrap and refrigerate for 40 minutes or until firm enough to roll.

5. Preheat the oven to 325ºF (160ºC).

6. Line two 12 x 18-inch (30 x 45-cm) baking sheets with parchment paper.

7. On a lightly floured surface, roll out 1 piece of dough to 1/8-inch (3-mm) thickness, then cut out rounds with a 2½-inch (6-cm) cookie cutter. Arrange cookies ½-inch (1-cm) apart on prepared baking sheets. Repeat with remaining dough.

8. In a small bowl, whisk together egg whites and water. In a separate small bowl, stir together turbinado sugar and remaining cinnamon. Brush tops of cookies with egg white mixture, then sprinkle each generously with sugar mixture.

9. Bake for 10 to 12 minutes, until edges of cookies are golden. Let cool completely on wire racks, then store in airtight containers with wax paper between layers.