Maple-Pecan Swirls | America's Test Kitchen

Name: Maple-Pecan Swirls | America's Test Kitchen
Ingredients: 2 1/2 cups unbleached all-purpose flour (12 1/2 ounces/354 grams); 1/2 cup superfine sugar (3 1/2 ounces/99 grams); 1/4 cup packed light brown sugar; 1/4 teaspoon table salt; 16 tablespoons unsalted butter , ( 2 sticks) cut into sixteen 1/2-inch pieces, at cool room temperature (about 65 degrees); 2 teaspoons vanilla extract; 2 tablespoons cream cheese , at room temperature; 1 1/2 cups toasted pecans (6 ounces/170 grams), cooled; 1/4 cup maple syrup; 2 large eggs , separated; 1/4 cup turbinado sugar , or demerara

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Rolling out cookie dough is a sticky business. Most recipes add excess flour, and the resulting cookies are tough. Could we make tender, crispy cookies that roll out easily?

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Ingredients

2 1/2 cups unbleached all-purpose flour (12 1/2 ounces/354 grams)
1/2 cup superfine sugar (3 1/2 ounces/99 grams)
1/4 cup packed light brown sugar
1/4 teaspoon table salt
16 tablespoons unsalted butter , ( 2 sticks) cut into sixteen 1/2-inch pieces, at cool room temperature (about 65 degrees)
2 teaspoons vanilla extract
2 tablespoons cream cheese , at room temperature
1 1/2 cups toasted pecans (6 ounces/170 grams), cooled
1/4 cup maple syrup
2 large eggs , separated
1/4 cup turbinado sugar , or demerara