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 mouthwatering morsels are real winners!—Martha Thefield, Cedartown, Georgia
- 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.
Originally published as Butter Pecan Cookies in Best of Country Cookies 1999, p61
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