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Butter Pecan Cookies

When my daughter was a teen, these butter pecan cookies earned her two blue ribbons from two county fairs. Then a few years ago, her own daughter took home a blue ribbon for the same cookie. Needless to say, these mouthwatering morsels are real winners!—Martha Thefield, Cedartown, Georgia
  • Total Time
    Prep: 25 min. + chilling Bake: 10 min./batch
  • Makes
    about 4 dozen

Ingredients

  • 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

Directions

  • 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.
Editor's Note
As a substitute for each cup of self-rising flour, place 1-1/2 teaspoons baking powder and 1/2 teaspoon salt in a measuring cup. Add all-purpose flour to measure 1 cup.
Nutrition Facts
2 each: 233 calories, 18g fat (6g saturated fat), 31mg cholesterol, 208mg sodium, 18g carbohydrate (9g sugars, 1g fiber), 3g protein.
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