Butter pecan cookies (Cookies)

 

                These mouth-watering morsels are real winners!

About 4 dozens

• 1¾ cups chopped pecans
• 1 cup + 1 tablespoon butter (no substitutes), softened
• 1 cup packed brown sugar
• 1 egg, separated
• 1 teaspoon vanilla extract
• 2 cups all-purpose flour
• 3 teaspoons baking powder
• 1 teaspoon salt
• 1 cup pecan halves

1. Place chopped pecans and 1 tablespoon butter in a baking pan ; bake at 325F for 5-7 minutes or until toasted and browned, stirring frequently ; set aside to cool.
2. In a mixing bowl, cream brown sugar and remaining butter ; beat in egg yolk and vanilla.
3. Combine flour, baking powder and salt ; gradually add to creamed mixture.
4. 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.
5. Place 2 in. apart on ungreased baking sheets ; beat egg white until foamy.
6. Dip pecan halves in egg white, then gently press one into each ball.
7. Bake at 375F for 10-12 minutes or until golden brown ; cool for 2 minutes before removing to wire racks.

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