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Butter Pecan Cookies Recipe

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When my daughter was a teen, these cookies earned her two blue ribbons from two county fairs. Then a few years ago, her own daughter took home a blue ribbon for the same cookie. Needless to say, these mouth-watering morsels are real winners!

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24 Servings
Prep: 25 min. + chilling Bake: 10 min./batch

Ingredients

1-3/4 cups chopped pecans
1 tablespoon plus 1 cup butter, softened, divided
1 cup packed brown sugar
1 egg, separated
1 teaspoon vanilla extract
2 cups self-rising flour
1 cup pecan halves

Directions

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. Yield: about 4 dozen.

Nutrition Facts: 1 serving (2 each) equals 233 calories, 18 g fat (6 g saturated fat), 31 mg cholesterol, 208 mg sodium, 18 g carbohydrate, 1 g fiber, 3 g protein.

Butter Pecan Cookies published in Best of Country Cookies , p61

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