Awesome new cookie recipe! At least, new to me. It's a keeper!
Butter Pecan Cookies
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
Notes: I chopped my pecans in a mini food processor, so they were finely chopped. For the sake of time, I chose not to toast the pecans. I also chose not to dip the pecan halves into beaten egg white. I just discarded the egg white. Can't imagine them being any better, so I'll probably never toast the pecans or use the egg whites!
We have a family friend who just moved to town so I packaged a batch of these delicious cookies to welcome her! I always keep cellophane, ribbon and some Dollar General containers!
Baking with pecans always makes me smile and sometimes a bit sad at the same time. Since I started baking, I always had pecans that were cracked and cleaned by either my Papa (my grandfather) or my Daddy. My Daddy had a pecan cracker and cracked pecans for everybody in town. I lost count of the people who told me (at his visitation) that he was their "pecan man". And he always made sure that I had plenty! I can remember my Papa giving me pecans in a loaf bread bag (Sunbeam, to be exact!).
Sweet memories of two special men! Oh, how I miss them!