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Friday, November 4, 2016



1¾ cups chopped pecans
1 tbsp plus 1 cup butter, softened
1 cup packed brown sugar
1 egg, separated
1 tsp vanilla extract
2 cups self rising flour
1 cup pecan halves


pre-heat oven to 375 degrees
Toast chopped pecans with 1 tbsp butter in a baking pan at 325 degrees for 5-7 minutes, set aside to cool
Cream brown sugar and 1 cup of butter until light and fluffy, beat in egg yolk and vanilla
Gradually add in flour, cover and refrigerate for 1 hour
Shape dough into 1 inch balls, roll in toasted pecans, pressing nuts into the dough
Beat egg whites until foamy, dip pecan halves in egg whites and press into each cookie ball
Bake for 10-12 minutes

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