Print Options
Butter Pecan Cookies
When my daughter was a teen, these butter pecan cookies earned her 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 winners! —Martha Thefield, Cedartown, Georgia
Ingredients
- 1-3/4 cups chopped pecans
- 1 tablespoon plus 1 cup butter, softened, divided
- 1 cup packed brown sugar
- 1 large egg, separated, room temperature
- 1 teaspoon vanilla extract
- 2 cups self-rising flour
- 1 cup pecan halves
Directions
- 1. Preheat oven to 325°. Place chopped pecans and 1 tablespoon butter in a baking pan. Bake 5-7 minutes or until pecans are toasted and browned, stirring frequently. Set aside to cool.
- 2. In a large bowl, cream brown sugar and remaining butter until light and fluffy, 5-7 minutes. Beat in egg yolk and vanilla. Gradually add flour and mix well. Cover and refrigerate 1 hour or until easy to handle.
- 3. Preheat oven to 375°. Roll dough into 1-in. balls, then roll balls in toasted pecans, pressing nuts into dough. Place 2 in. apart on ungreased baking sheets. Beat egg white until foamy. Dip pecan halves into egg white, then gently press 1 into each ball.
- 4. Bake at 375° until golden brown, 10-12 minutes. Cool for 2 minutes before removing to wire racks.
Nutrition Facts
1 cookie: 115 calories, 9g fat (3g saturated fat), 15mg cholesterol, 97mg sodium, 9g carbohydrate (5g sugars, 1g fiber), 1g protein.
© 2024 RDA Enthusiast Brands, LLC
