- 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
- 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.
Reviews for Butter Pecan Cookies
"My 12 year old granddaughter saw this recipe and made them for the Lake County Fair. She won a best in show ribbon! These cookies are great!"
"Great recipe. It was mealy and dry but pressed together it does hold enough. After baking it does make a delicious, crumbly, melt-in-your-mouth cookie. My second time I added half an over ripe banana and ended up with a harder brittle cookie but tasty with a finish of banana nut."
"These cookies are amazing, one of our favorites. My husband often asks me to make them and they have gotten loads of compliments from his co-workers. I didn't have any of the issues some of the reviewers had and followed the recipe exact."
"Great taste, but when I added the flour to the mixture the consistency was mealy. I had to add about 2 tablespoons of milk to make it come together. Is there something missing in this recipe?"