Butter Pecan CookiesWhen my daughter was a teen, these butter pecan cookies earned her two blue ribbons…
Butter Pecan Cookies
1-3/4 cups chopped pecans 1 tablespoon plus 1 cup butter, softened, divided 1 cup packed brown sugar 1 large egg, room temperature, 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° for 5-7 minutes or until toasted and browned, stirring frequently.
Set aside to cool.
In a large bowl, cream brown sugar and remaining butter until light and fluffy.
Beat in egg yolk and vanilla.
Gradually add flour and mix well.
Cover and refrigerate for 1 hour or until easy to handle.
Roll into 1-in.
balls, then roll in toasted pecans, pressing nuts into dough.
Place 2 in.
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° for 10-12 minutes or until golden brown.
Cool for 2 minutes before removing to wire racks.
Nutrition Facts 2 each:
- 233 calories, 18g fat (6g saturated fat), 31mg cholesterol, 208mg sodium, 18g carbohydrate (9g sugars, 1g fiber), 3g protein.