Butter Pecan Cookies Recipe
- 1-3/4 cups chopped pecans
- 1 tablespoon plus 1 cup butter, softened, divided
- 1 cup packed brown sugar
- 1 Eggland's Best 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(7)
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I made theses cookies they were good, soft but dry any suggestions?less or more of something?
These tasted great! my family loved them, the only problem i ran into is i ran out of chopped pecans way before i ran out of the dough so i just made some without! :) definately would recommend these for anyone to make
These made a big hit at my house. Will definitely make again!
These cookies will change your life!!! They are great and are going into my permanent file.