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Ingredients
| pecans: 1 3/4 cups (chopped) |
| salted butter: 1 Tbl |
| salted butter: 1 cup |
| light brown sugar (packed): 1 cup (packed) |
| eggs: 1 (separated) |
| vanilla extract: 1 tsp |
| self-rising flour (sifted): 2 cups |
| pecans: 1 cup (halves) |
Butter Pecan Cookies III
Credit: Food.com
User rating:
-
Prep Time
0 min -
Cook Time
0 min -
Servings
48 serving(s)
Tags
- Place chopped pecans and 1 tablespoon butter in a baking pan.
- Bake at 325 degrees for 5-7 min. or until toasted and browned, stirring frequently.
- Set aside to cool.
- In a mixing bowl, c ream brown sugar and 1 cup butter.
- Beat in egg yolk and vanilla.
- Gradually add flour.
- Cover and refrigerate for 1 hour or until easy to handle. Roll into 1" balls, then roll in toasted pecans, pressing nuts into dough.
- Place 2" apart onto ungreased cookie sheets.
- Beat egg white until foamy.
- Dip pecan halves in egg white, then gently press one into each ball.
- Bake at 375 degrees for 10-12 min. or until golden brown.
- Cool for 2 min. before removing to wire racks.
- NOTES : * As a substitute for each cup of self-rising flour, place 1 1/2 teaspoons baking powder and 1/2 teaspoon salt in a measuring cup. Add all-purpose flour to measure 1 cup.