Recipe by: WALDINE VAN GEFFEN VGHC42A Place butter, brown sugar, salt, vanilla and maple extracts in mixer and beat to blend. Lightly beat egg yolk with fork and add half to mixture. Beat until well-mixed and fluffy, about 1 minute. Add flour and mix well. Drop batter by rounded teaspoons on 2 lightly greased baking sheets, spacing cookies 5 cm apart. Dip fingers in small dish of water and pat cookies into about 6 cm rounds. Froth egg white with fork and brush top of each cookie lightly with egg white. Don't let egg white drip off cookies onto pan; cookies will stick. Sprinkle about quarter ts pecans on each. Bake at 180ºC until cookies are medium brown, about 10 to 11 minutes. Let rest 2 minutes before using spatula to transfer them to cooling rack. Once completely cooled, cookies can be kept up to 1 week at room temperature in an airtight container or frozen as long as 3 months wrapped airtight.