Butter Pecan Cookies

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READY IN: 1hr 32mins
YIELD: 4 dozen
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Place chopped pecans and 1 TBL butter in a baking dish.
  • Bake at 325 for 5-7 minutes or until toasted, stirring frequently.
  • Set aside to cool.
  • Cream 1 cup butter, sugar, egg yolk and vanilla in bowl of mixer.
  • To make Self-Rising flour add 1 1/2 teaspoons baking powder and 1/2 tsp salt to each cup then add all-purpose flour to make a full cup.
  • Gradually mix flour into creamed mixture.
  • Cover and refridgerate for one hour.
  • Roll into one inch balls.
  • Roll balls into toasted pecans, pressing nuts into dough.
  • Place 2 inches apart on ungreased cookie sheets.
  • Beat egg white until foamy.
  • Dip pecan halves in egg white then gehtly press one into each dough ball.
  • Bake at 375 for 10-12 minutes until golden brown.
  • Cool on sheets for 2 minutes and remove to wire racks to cool completely.
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