Full-Circle Cookies

These cookies are a simpler version of traditional pretzel-shaped ones. After tasting the buttery cookie with its touch of maple, you’ll agree that the flavors are natural companions.


1-1/2 cups plus 2 tablespoons all-purpose flour
1/2 cup unsifted confectioners' sugar
1/4 cup sugar
3/4 cup (1-1/2 sticks) unsalted butter, at room temperature
1 egg, separated
1/2 teaspoon maple extract
1/2 cup pearl or colored sugar, for decoration


Adjust rack to lower third of oven and preheat oven to 300 degrees F. Line baking sheets with baking parchment. Put the flour, confectioners’ sugar, and sugar into a food processor, and process just to blend the ingredients. Add butter, egg yolk, and maple extract, and process just until mixture forms a ball.

On a lightly floured surface, shape 1 teaspoonful of dough at a time into a pencil-like rope 4 to 5 inches long and ¼ inch in diameter. Form dough ropes into “O” shapes and place about 1 inch apart onto the baking sheets. Lightly beat egg white and brush it onto the cookies. Sprinkle cookies with decorative sugar. Bake for 12 to 15 minutes, or until firm when lightly touched, ivory-colored on top, and pale golden on the bottom. Place baking sheets onto a wire rack to cool before removing cookies.

Cooking & Recipes


7 dozen

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