Scandinavian Pecan Cookies
We enjoyed these rich, buttery cookies at a bed-and-breakfast in Galena, Illinois, and the hostess was kind enough to share her simple recipe. The pretty nut-topped treats are so special you could give a home-baked batch as a gift. —Laurie Knoke DeKalb, Illinois
Ingredients
- 1 cup butter, softened
- 3/4 cup packed brown sugar
- 1 large egg, separated
- 2 cups all-purpose flour
- 1/2 cup finely chopped pecans
Reviews
Very good. A bit like a pecan sandy. Easy, but takes some time. I plan to make them again.The numbers of my cookie batches were off from this recipe. I doubled the batch because I wanted 60 cookies— it said it makes 30 cookies.I used a one inch cookie scoop and carefully measured each cookie. It made 80 cookies.I chopped the nuts to look exactly like the picture. My cookies ended up looking just like the photo—very pretty cookie. However, I ended up having to triple the nuts just so I had enough to cover all the cookies. (3 cups for a doubled batch). I don’t mind the number differences, I’m just recording here so When I make them again I’ll know how many nuts to buy.Oddly, I kept running out of nuts, but I never ran out of the two egg whites.
Someone brought these to school. They were so good! Best of all only 5 ingredients. Definitely delicious!
my bf's 3rd favorite cookie only after choc chip and peanut butter.. so easy it wasnt even right. the only thing i wasnt sure about was how to tell if it turns brown or not.. i didnt chop the pecans to dust, i left them a little on the larger side.. may have used more than a half cup, but they were so MOIST and fabulous! wont wait for the holidays to do this one again.. it's in my permanent use rotation. these are absolutely worth trying if you love pecans. took no time at all either! made a triple batch, and that wasnt enough.. next time.. i'll make two triple batches and that may last a whole week!