Pecan Cookies Buttery (Print Version)
# Ingredients:
01 -
1 large egg, bring to room temperature and separate.
02 -
1 teaspoon vanilla essence.
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1 cup packed dark brown sugar.
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1 cup plus 1 tablespoon softened butter, split.
05 -
2 cups self-rising flour.
06 -
1 3/4 cups finely chopped pecans.
07 -
1 cup whole pecan pieces.
# Instructions:
01 -
Stir chopped pecans with 1 tablespoon of butter. Pop them in the oven at 325°F for a quick 5-7 minutes, stirring them now and then. Let them cool after toasting.
02 -
Whip the rest of the butter with the brown sugar for around 5-7 minutes. Toss in the egg yolk along with the vanilla, then mix in the flour. Let the dough sit and chill for about an hour.
03 -
Shape the dough into small 1-inch balls. Roll them around in the toasted pecans. Set them on your baking sheets and get them ready to bake at 375°F.
04 -
Whisk the egg white until nice and frothy. Dip each pecan half in the foamy whites and press them onto the top of each cookie.
05 -
Bake everything at 375°F for 10-12 minutes or until they turn a lovely golden color.
# Notes:
01 -
Toasting pecans brings out their flavor.
02 -
Chilled dough is easier to handle.
03 -
Egg white makes pecans stick well.
04 -
These cookies freeze great.
05 -
Adjust if using plain flour.
06 -
An ideal treat for holidays.