BUTTER PECAN COOKIES
Wonderful Christmas, or anytime cookie. Originally published in Taste of Home Cookie Book. (See note in description on Self-rising flour)
Provided by Kit_Kat
Categories Dessert
Time 1h32m
Yield 4 dozen
Number Of Ingredients 7
Steps:
- Place chopped pecans and 1 TBL butter in a baking dish.
- Bake at 325 for 5-7 minutes or until toasted, stirring frequently.
- Set aside to cool.
- Cream 1 cup butter, sugar, egg yolk and vanilla in bowl of mixer.
- To make Self-Rising flour add 1 1/2 teaspoons baking powder and 1/2 tsp salt to each cup then add all-purpose flour to make a full cup.
- Gradually mix flour into creamed mixture.
- Cover and refridgerate for one hour.
- Roll into one inch balls.
- Roll balls into toasted pecans, pressing nuts into dough.
- Place 2 inches apart on ungreased cookie sheets.
- Beat egg white until foamy.
- Dip pecan halves in egg white then gehtly press one into each dough ball.
- Bake at 375 for 10-12 minutes until golden brown.
- Cool on sheets for 2 minutes and remove to wire racks to cool completely.
Nutrition Facts : Calories 1211.9, Fat 85.1, SaturatedFat 34.4, Cholesterol 182.5, Sodium 1180.1, Carbohydrate 106.8, Fiber 6.3, Sugar 55.2, Protein 12.6
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