Butter Pecan Cookies

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Butter Pecan Cookies

Butter Pecan Cookies

Butter Pecan Cookies


1-3/4 cups chopped pecans

1 tablespoon plus 1 cup butter, softened, divided

1 cup packed brown sugar

1 large egg, room temperature, separated

1 teaspoon vanilla extract

2 cups self-rising flour

1 cup pecan halves


Preheat oven to 325°. Place chopped pecans and 1 tablespoon butter in a baking pan. Bake 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, 5-7 minutes. Beat in egg yolk and vanilla. Gradually add flour and mix well. Cover and refrigerate for 1 hour or until easy to handle.

Preheat oven to 375°. 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.



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