Butter Pecan Cookies

Place chopped pecans and 1 TBL butter in a baking dish.

Bake at 325 for 5-7 minutes or until toasted, stirring frequently.

Set aside to cool.

Cream 1 cup butter, sugar, egg yolk and vanilla in bowl of mixer.

To make Self-Rising flour add 1 1/2 teaspoons baking powder and 1/2 tsp salt to each cup then add all-purpose flour to make a full cup.

Gradually mix flour into creamed mixture.

Cover and refridgerate for one hour.

Roll into one inch balls.

Roll balls into toasted pecans, pressing nuts into dough.

Place 2 inches apart on ungreased cookie sheets.

Beat egg white until foamy.

Dip pecan halves in egg white then gehtly press one into each dough ball.

Bake at 375 for 10-12 minutes until golden brown.

Cool on sheets for 2 minutes and remove to wire racks to cool completely.