BUTTER PECAN COOKIES
Source of Recipe
Aunt Saunny
1-3/4 cups chopped pecans
1 tablespoon plus
1 cup butter (no substitutes), softened, divided
1 cup packed brown sugar
1 egg, separated
1 teaspoon vanilla extract
2 cups self-rising flour
1 cup pecan halves
Place chopped pecans and 1 tablespoon butter in a baking pan. Bake at
325 degrees F for 5-7 minutes or until toasted and browned, stirring
frequently. Set aside to cool. In a mixing bowl, cream brown sugar and
remaining butter. Beat in egg yolk and vanilla. Gradually add flour.
Cover and refrigerate for 1
hour or until easy to handle. Roll into 1-inch balls, then roll in
toasted pecans, pressing nuts
into dough. Place 2 inch apart on ungreased baking sheets. Beat egg
white until foamy. Dip pecan halves in egg white, then gently press one
into each ball. Bake at 375 degrees F for 10-12 minutes or until
golden brown. Cool for 2 minutes before removing to wire racks. Yield:
about 4 dozen.
|
|
member logon
