Pecan Thins

1. 1

   Preheat oven to 425F.

2. 2

   In a bowl beat together butter, sugar, and salt until light and fluffy and beat in whites and vanilla until just combined.

3. 3

   Sift flour over batter and fold in.

4. 4

   Fold in pecans.

5. 5

   Drop batter by rounded teaspoons about 3 inches apart onto well-buttered baking sheets and with the back of a fork pat into 2 1/2-inch rounds.

6. 6

   Bake cookies in batches in middle of oven until golden around edges, about 5 minutes.

7. 7

   Working quickly, with a metal spatula carefully loosen cookies immediately and transfer to racks to cool completely.

8. 8

   (If cookies become too firm to remove from baking sheets, return to over for a few seconds to soften.)

9. 9

   Cookies may be made 1 day ahead and kept, layers separated by wax paper, in an airtight container.

* Per serving · 4 servings · Values may vary.

No additional tips available.