Pecan Butter Treats (Print Version)
# Ingredients:
01 -
1 cup pecan halves.
02 -
2 cups self-rising flour.
03 -
1 large egg, separated, kept at room temperature.
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1 cup tightly packed brown sugar.
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1 teaspoon vanilla extract.
06 -
1 3/4 cups pecans chopped finely.
07 -
1 cup butter and 1 tablespoon butter, softened, split in half.
# Instructions:
01 -
Spread chopped pecans on a pan and toss them with 1 tablespoon of butter. Warm them in the oven at 325°F for 5-7 minutes. Give them an occasional stir, then let them cool fully.
02 -
Beat together the sugar and leftover butter for around 5-7 minutes. Add the egg yolk and vanilla. Stir in the flour until combined, then refrigerate it for an hour.
03 -
Shape the chilled dough into small balls, roughly 1 inch in size. Roll them around in your toasted pecans and put the dough balls onto baking sheets.
04 -
Whisk the egg white until it’s bubbly. Dip a pecan half into the egg white and press one onto each dough ball.
05 -
Put the cookies in the oven at 375°F for 10-12 minutes. Take them out when they turn a nice golden shade.
# Notes:
01 -
Giving pecans a light toast makes their flavor stronger.
02 -
Remember to chill the dough for easier handling.
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Egg white is what makes pecan halves stick on top.
04 -
These cookies freeze really well.
05 -
Adjustments can make regular flour work here.
06 -
Ideal treat for festive occasions.