Butter Pecan Cookies III

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READY IN:
YIELD:
48 cookies
UNITS:
US

Ingredients Nutrition

Directions

  1. Place chopped pecans and 1 tablespoon butter in a baking pan.
  2. Bake at 325 degrees for 5-7 min. or until toasted and browned, stirring frequently.
  3. Set aside to cool.
  4. In a mixing bowl, c ream brown sugar and 1 cup butter.
  5. Beat in egg yolk and vanilla.
  6. Gradually add flour.
  7. Cover and refrigerate for 1 hour or until easy to handle. Roll into 1" balls, then roll in toasted pecans, pressing nuts into dough.
  8. Place 2" apart onto ungreased cookie sheets.
  9. Beat egg white until foamy.
  10. Dip pecan halves in egg white, then gently press one into each ball.
  11. Bake at 375 degrees for 10-12 min. or until golden brown.
  12. Cool for 2 min. before removing to wire racks.
  13. NOTES : * 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.

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