Butter Pecan Cookies
If the chopped nuts and topper aren’t quite enough nutty flavor, you can add butter pecan extract to your cookies in place of the vanilla extract.
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
Directions
- Preheat oven to 325°. Place chopped pecans and 1 tablespoon butter in a baking pan. Bake 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 1 cup butter until light and fluffy, 5-7 minutes. Beat in egg yolk and vanilla. Gradually add flour and mix well. Cover and refrigerate 1 hour or until easy to handle.
- Preheat oven to 375°. Roll dough into 1-in. balls, then roll balls in toasted chopped pecans, pressing nuts into dough. Place 2 in. apart on ungreased baking sheets. Beat egg white until foamy. Dip pecan halves into egg white, then gently press 1 into each ball.
- Bake at 375° until golden brown, 10-12 minutes. Cool for 2 minutes before removing to wire racks.
