MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Butter Pecan Cookies
Categories: Cookies, Snacks, Nuts
Yield: 48 servings

1 3/4 c Chopped pecans
1 tb + 1 c butter; softened,
- divided
1 c (packed) brown sugar
1 lg Egg; room temp, separated
1 ts Vanilla extract
2 c Self-rising flour
1 c Pecan halves

Place chopped pecans and 1 tablespoon butter in a baking
pan. Bake @ 325ºF/165ºC 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" 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 375ºF/190ºC for 10-12 minutes or until golden
brown. Cool for 2 minutes before removing to wire racks.

Martha Thefield, Cedartown, Georgia

RECIPE FROM: https://www.tasteofhome.com

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MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Brown Butter Pecan Cookies
Categories: Cookies, Snacks, Nuts
Yield: 16 servings

MMMMM----------------------BUTTERED PECANS---------------------------
1 1/4 c Pecan halves; fine chopped
3 tb Unsalted butter

MMMMM--------------------------COOKIES-------------------------------
2 1/2 c A-P flour
1 tb Cornstarch
3/4 ts Salt
1/2 ts Ground cinnamon
1 ts Baking soda
8 oz Unsalted butter; melted
- until browned
1 c Dark brown sugar; packed
1/2 c Granulated sugar
1 tb Vanilla extract
2 lg Eggs; room temp
+=PLUS=+
1 Egg yolk; room temp
16 Pecan halves; for
- decoration

FOR THE BUTTERED PECANS: Melt butter in a large skillet
over medium heat. Add in chopped pecans and cook,
stirring occasionally, for 4 to 5 minutes, or until
lightly toasted. Set aside until needed.

FOR THE COOKIES: In a large bowl combine flour,
cornstarch, salt, cinnamon, and baking soda; whisk well
to combine then set aside until needed.

In a small saucepan, over medium heat, melt the butter.
Continue to cook the butter. swirling the pan
occasionally. Keep a close eye here. The top of the
butter should become foamy. And you should hear tiny
popping noises. The butter will develop into a rich
amber color, with tiny brown bits at the bottom. And it
will have a slightly nutty aroma. Once the butter
reaches this stage, remove from heat immediately and
pour into a large mixing bowl.

Add both sugars into the mixing bowl and whisk well to
combine.

Add in vanilla. Beat in eggs and egg yolk, one at a
time, beating until eggs are just combined.

Using a rubber spatula, fold in the flour, stirring
until just combined. Fold in the buttered pecans.

Cover bowl and refrigerate for 4 hours.

TO BAKE: Set the oven @ 375ºF/190ºC. Line two large
baking sheets with parchment paper.

Using a large cookie scoop, divide the dough into 3-tb
sized balls and place onto prepared baking sheets,
leaving about 3" between each ball of dough for
spreading.

Firmly press a pecan half on top of each ball of cookie
dough.

Bake, one tray at a time, in a preheated oven for 10 to
11 minutes. If any edges spread out while baking, use a
spatula and gently press them back in as soon as you
remove the cookies from the oven.

Sprinkle warm cookies with granulated sugar.

Allow cookies to cool on the pan for 15 minutes, then
carefully transfer to a cooling rack.

RECIPE FROM: https://bakerbynature.com

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... The art of living well: make good use of garlic.
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