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Prep Time: 25 Minutes | Cook Time: 10 Minutes
Ingredients
1 ¾ Cups Chopped Pecans
1 Tablespoon + 1 Cup Butter (Softened and Divided)
1 Cup Packed Brown Sugar
1 Large Egg, Room Temperature (Separated)
1 Teaspoon Vanilla Extract
2 Cups Self-Rising Flour
1 Cup Pecan Halves
Instructions
Preheat the oven to 325º. Place chopped pecans and 1 tablespoon butter on baking pan. Bake for 5-7 minutes or until toasted golden brown, stirring frequently. Set nuts aside to cool.
In a large stand mixing bowl, cream the brown sugar and remaining butter until light and fluffy (5-7 minutes). Beat in egg yolks and vanilla. Gradually add flour and mix well. Cover and refrigerate for 1 hour or until easy to handle.
Preheat the oven to 375º. Roll the dough into 1-inch balls, then roll in chopped pecans, pressing the nuts into the dough. Place two inches apart on prepared baking sheets (uncreased with parchment paper or silicone baking mats). Beat egg white until foamy. Dip pecan halves in egg white and then gently press 1 into each ball of dough.
Bake for 10-12 minutes until golden brown. Cool for 2 minutes. Transfer to a wire cooling rack.
https://www.msn.com/en-us/foodanddrink/recipes/southern-butter-pecan-cookies/ar-AA1kKq4B?ocid=BingHp01&cvid=37f0dc0724e446bbd2bc243d1ef009ee&ei=45