Buttery Pecan Treats (Print Version)
# Ingredients:
01 -
1 cup tightly packed brown sugar.
02 -
2 cups self-rising flour.
03 -
1 large egg, separated, at room temp.
04 -
1 cup pecan halves.
05 -
1 3/4 cups finely chopped pecans.
06 -
1 teaspoon vanilla flavoring.
07 -
1 cup, plus 1 tablespoon, softened butter (split).
# Instructions:
01 -
Spread chopped pecans mixed with 1 tablespoon of butter onto a pan. Stir regularly while baking at 325°F for 5-7 minutes. Let them cool down fully.
02 -
Blend the leftover butter and brown sugar together until fluffy, about 5-7 minutes. Stir in vanilla and egg yolk. Work in the flour. Place dough in fridge for 1 hour.
03 -
Form dough into small, 1-inch-sized balls. Roll each one in the toasted pecans. Arrange on your baking sheets. Heat oven to 375°F and they're ready to bake.
04 -
Whip egg white until light and foamy. Dip a pecan half in the egg mix and stick atop each cookie.
05 -
Let cookies bake inside the 375°F oven for 10-12 minutes until edges look golden.
# Notes:
01 -
Toasting pecans brings out their aroma.
02 -
Chill the dough or it might be sticky.
03 -
Egg whites help toppings stay in place.
04 -
These freeze well for later use.
05 -
Adjustments needed if using regular flour.
06 -
Great for festive occasions.