Butter Pecan Cookies
Melt in your mouth butter pecan cookies are the perfect addition to your holiday dessert platter. Nutty and buttery, crunchy and chewy, they are so delish!
Servings 16 cookies
- 1 cup plus 1 tablespoon butter~divided
- 1 cup brown sugar packed
- 1 egg separated
- 1 teaspoon vanilla
- 2 cups all-purpose flour
- 3 teaspoons baking powder
- 1 teaspoon salt
- 1 3/4 cups pecans chopped
- 1 cup pecan halves
In a large bowl, add 1 cup butter and brown sugar and mix until light and fluffy. Stir in egg yolk and vanilla. Gradually add flour, baking powder, and salt and mix well. Cover and refrigerate for 1 hour.
Meanwhile, place chopped pecans and remaining 1 tablespoon butter on a rimmed cookie sheet. Bake at 325 degrees, stirring frequently, for 5-7 minutes or until toasted and browned. Set aside and cool.
Preheat oven to 375 degrees.
Roll dough into 1-in. balls, then roll in toasted pecans, pressing nuts into dough. Place on ungreased baking sheets, about 2 inches apart.
In a small bowl, whisk egg white until foamy. Dip the bottom of pecan halves in egg white, shaking off excess, then gently press one into each ball. (Be neat with egg white as excess foam will remain after baking and not be attractive)
Bake in preheated oven until golden brown, about 10-12 minutes. Cool for 2 minutes before removing to wire racks.
Serving: 1/16 of the recipe | Calories: 333kcal | Carbohydrates: 28g | Protein: 3g | Fat: 24g | Saturated Fat: 8g | Cholesterol: 40mg | Sodium: 255mg | Potassium: 187mg | Fiber: 2g | Sugar: 14g | Vitamin A: 380IU | Vitamin C: 0.2mg | Calcium: 63mg | Iron: 1.4mg