Butter Pecan Cookies (Print Version)
# Ingredients:
01 -
1 cup finely chopped pecans plus 3/4 cup.
02 -
1 cup butter, softened, plus 1 extra tablespoon.
03 -
1 packed cup of brown sugar.
04 -
1 large egg, separate the yolk from the white. Let it come to room temperature.
05 -
1 teaspoon vanilla extract for flavor.
06 -
2 cups of self-rising flour.
07 -
1 cup of whole pecan halves.
# Instructions:
01 -
Spread chopped pecans in butter (1 tbsp). Toss them around often while baking at 325°F for 5-7 minutes. Cool them off when done.
02 -
Beat the leftover butter with sugar for 5 minutes or so. Add egg yolk and vanilla, mixing well. Stir in flour and chill it for about an hour.
03 -
Turn the dough into 1-inch balls. Roll in roasted pecans until coated. Lay them on baking trays. Preheat the oven to 375°F before baking.
04 -
Whisk the egg white till it turns foamy. Dip pecan halves into the foam and press one onto each cookie.
05 -
Place in the oven and let them bake at 375°F until golden (10-12 minutes).
# Notes:
01 -
Roasting pecans boosts their nutty flavor.
02 -
The dough won’t roll easily unless chilled.
03 -
Foamy egg white is the secret adhesive for pecans.
04 -
These cookies freeze and thaw like a dream.
05 -
Swap self-rising flour with all-purpose, but adjust ingredients.
06 -
Great for the holidays or any special event.