CRUNCHY PECAN COOKIES

By BobD

Ingredients

• 42 COOKIES
• 6 oz pecans (1 1/2 cups)
• 1 cup sugar
• 1/4 cup potato starch
• 1/4 teaspoon salt
• Scant 1/4 teaspoon cinnamon
• 3 large egg whites, lightly beaten
• SPECIAL EQUIPMENT: parchment paper

Details

Servings 42
Adapted from gourmet.com

Preparation

Step 1

Put oven rack in middle position and preheat oven to 375F.

Line a large baking sheet with parchment paper.

Coarsely chop 1 cup pecans and set aside.

Pulse remaining 1/2 cup pecans in a food processor with sugar, potato starch, salt, and cinnamon until finely ground (be careful not to pulse to a paste), then stir into egg whites.

Stir in remaining cup chopped pecans.

Drop 1/2 tablespoons of batter 2 inches apart on baking sheet and bake until cookies are lightly browned and slightly puffed, 15 to 17 minutes.

Slide parchment onto a rack and cool cookies completely (cookies will crisp as they cool), then remove from paper.

Bake and cool 2 more parchment-lined sheets of cookies in same manner.

COOKS NOTE: Cookies can be made 1 week ahead and kept in an airtight container at room temperature.