Bake The Book: White Pecan Cookies – a delicious recipe with pecans, flour, baking powder, salt, egg whites, cream of tartar. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Preheat the oven to 225u00b0F. Line a baking sheet with parchment paper or grease lightly.
2
In a large bowl, combine the pecans, flour, baking powder, and salt. Beat the egg whites with the cream of tartar at medium-high speed until they are foamy and start to thicken but have not quite reached soft peaks. Gradually and slowly add the sugar. Continue beating on high speed for a few minutes, until thick and glossy. Add one-fourth of the pecan mixture and fold carefully so that the eggs don't lose their structure and volume. Repeat, incorporating the remaining pecan mixture in three more additions. Using two small spoons or a piping bag fitted with the flat tip attachment, form little mounds on the prepared baking sheet.
3
Bake for 1 hour, turn off the oven, and leave the cookies in the oven for another hour. Remove from the oven and let cool on a wire rack.
845
kcal
Calories
59
g
Fat
68
g
Carbs
20
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 2 1/2 cups finely chopped pecans, 1/3 cup all-purpose flour, 1/2 teaspoon baking powder, Pinch of salt, and more.
Yes, Bake The Book: White Pecan Cookies falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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