Butter Pecan Cookies

1. 1

   Place chopped pecans and 1 TBL butter in a baking dish.

2. 2

   Bake at 325 for 5-7 minutes or until toasted, stirring frequently.

3. 3

   Set aside to cool.

4. 4

   Cream 1 cup butter, sugar, egg yolk and vanilla in bowl of mixer.

5. 5

   To make Self-Rising flour add 1 1/2 teaspoons baking powder and 1/2 tsp salt to each cup then add all-purpose flour to make a full cup.

6. 6

   Gradually mix flour into creamed mixture.

7. 7

   Cover and refridgerate for one hour.

8. 8

   Roll into one inch balls.

9. 9

   Roll balls into toasted pecans, pressing nuts into dough.

10. 10

    Place 2 inches apart on ungreased cookie sheets.

11. 11

    Beat egg white until foamy.

12. 12

    Dip pecan halves in egg white then gehtly press one into each dough ball.

13. 13

    Bake at 375 for 10-12 minutes until golden brown.

14. 14

    Cool on sheets for 2 minutes and remove to wire racks to cool completely.

* Per serving · 4 servings · Values may vary.

No additional tips available.