Butter Pecan Cookies III

Recipe by Nancy Van Ess

originally from "Best of Country Cookies"

Top Review by Kit_Kat

This has been a part of my cookie tray for years and it always receives rave reviews. Toasting the pecans really makes the difference! Thanks for posing it here Nancy!

Ingredients Nutrition

Directions

  1. Place chopped pecans and 1 tablespoon butter in a baking pan.
  2. Bake at 325 degrees for 5-7 min. or until toasted and browned, stirring frequently.
  3. Set aside to cool.
  4. In a mixing bowl, c ream brown sugar and 1 cup butter.
  5. Beat in egg yolk and vanilla.
  6. Gradually add flour.
  7. Cover and refrigerate for 1 hour or until easy to handle. Roll into 1" balls, then roll in toasted pecans, pressing nuts into dough.
  8. Place 2" apart onto ungreased cookie sheets.
  9. Beat egg white until foamy.
  10. Dip pecan halves in egg white, then gently press one into each ball.
  11. Bake at 375 degrees for 10-12 min. or until golden brown.
  12. Cool for 2 min. before removing to wire racks.
  13. 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.

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