Butter Pecan Cookies

By LyndaLee

Buttery and delicious
Needs chilling time (about 1 hour)

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

Details

Level of difficulty Average
Cost Average budget

Preparation

Step 1

Preheat oven to 325°. Place chopped pecans and 1 tablespoon butter in a baking pan. Bake for 5-7 minutes or until pecans are 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 dough into 1-in. balls, then roll balls in toasted pecans, pressing nuts into dough (or press balls to coat one side) . Place 2 in. apart on ungreased baking sheets.
Beat egg white until foamy. Dip pecan halves in egg white, then gently press 1 into each ball (you can omit this step)
Bake at 375° for 9 or 10 minutes or until golden brown. Cool for 2 minutes before removing to wire racks.