I made the yummiest cookies this weekend! I would have posted a picture, but the cookies simply disappeared too quickly and I never got a chance. I love this new recipe and will making it again soon. But not too soon, or I will want to eat nothing else!
1-3/4 c. chopped pecans
1 T. plus 1 c. butter, softened, divided
1 c. packed brown sugar
1 egg, separated
1 t. vanilla extract
2 c. self-rising flour
1 c. pecan halves
Place chopped pecans and 1 tablespoon butter in a baking pan. Bake at 325° for 5-7 minutes or until toasted and browned, stirring frequently. Set aside to cool.
1 T. plus 1 c. butter, softened, divided
1 c. packed brown sugar
1 egg, separated
1 t. vanilla extract
2 c. self-rising flour
1 c. pecan halves
Place chopped pecans and 1 tablespoon butter in a baking pan. Bake at 325° for 5-7 minutes or until toasted and browned, stirring frequently. Set aside to cool.
In a large bowl, cream brown sugar and remaining butter until light and fluffy. Beat in egg yolk and vanilla. Gradually add flour and mix well. Cover and refrigerate for 1 hour or until easy to handle.
Roll into 1-in. balls, then roll in toasted pecans, pressing nuts into dough. Place 2 in. apart on ungreased baking sheets. Beat egg white until foamy. Dip pecan halves in egg white, then gently press one into each ball.
Bake at 375° for 10-12 minutes or until golden brown. Cool for 2 minutes before removing to wire racks. Yield: about 4 dozen.
Editor's Note: As a substitute for each cup of self-rising flour, place 1-1/2 teaspoons baking powder and 1/2 teaspoon salt in a measuring cup. Add all-purpose flour to measure 1 cup.
by Stephanie, wife of Barbara's son Brandon
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Note: I just freshened the blog template. A white background will make printing easier. I'm not going back to reformat all the old recipes, so when you go to an older recipe it will look a bit different but the background will still be white. If you have any suggestions, let me know! Dee
Editor's Note: As a substitute for each cup of self-rising flour, place 1-1/2 teaspoons baking powder and 1/2 teaspoon salt in a measuring cup. Add all-purpose flour to measure 1 cup.
by Stephanie, wife of Barbara's son Brandon
___________________________________
Note: I just freshened the blog template. A white background will make printing easier. I'm not going back to reformat all the old recipes, so when you go to an older recipe it will look a bit different but the background will still be white. If you have any suggestions, let me know! Dee
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