Maple Pecan Swirls

I've never made spiral cookies before, but when I saw the recipe for Maple Pecan Swirls, I HAD to make them! I mean, who doesn't love anything with a maple flavor or pecans?!?! These cookies were super simple to make and so tasty! I sent some of these cookies to work with Dr. Sweetpea and the nurses at the hospital LOVED them! Even Dr. Sweetpea mentioned that these cookies are among his favorites :o)

Maple Pecan Swirls

(Source: America's Test Kitchen) 

2 1/2 cups all purpose flour

1/2 cup superfine sugar

1/4 cup packed light brown sugar

1/4 teaspoon salt

16 tablespoons unsalted butter, cut into 16 pieces and softened

1 ounce cream cheese, softened

2 teaspoons vanilla extract

1 1/2 cups pecans, toasted

1/4 cup maple syrup

2 large eggs, separated

1/4 cup turbinado sugar

Using stand mixer fitted with paddle, mix flour, superfine sugar, brown sugar, and salt on low speed until combined. Add butter, 1 pieces at a time, and mix until crumbly, 1 to 2 minutes. Add cream cheese and vanilla and beat until mixture begins to form large clumps, about 30 seconds. Knead dough by hand, just until it forms cohesive mass. Form dough into 7 inch square, wrap square in plastic wrap, and refrigerate for 30 minutes. 

Pulse pecans in food processor until finely ground, about 10 pulses. While pulsing, add maple syrup in steady stream; add egg yolks and process until combined. Refrigerate until needed. Meanwhile, roll chilled dough between 2 large sheets of parchment paper into 11 by 16 inch rectangle refrigerate for 30 minutes. 

Line 2 baking sheets with parchment. Spread pecan filling evenly over dough, leaving 1/2 inch border around edges. With long end facing you, roll dough tightly into log and seal seam. Wrap dough in parchment and refrigerate for at least 30 minutes or up to 24 hours. Adjust oven rack to middle position and heat oven to 375 degrees. Sprinkle turbinado sugar on parchment and roll log in sugar. Slice 1/2 inch off ends, then slice dough into 1/4 inch thick round; space rounds evenly on prepared sheets. Lightly beat egg whites; brush rounds with whites. Bake, 1 sheet at a time, until light golden brown, about 12 minutes, rotating sheet halfway through baking. Transfer cookies to wire rack. Repeat with remaining rounds. Let cookies cool completely before serving.