Divine Pecan Cookies
We made these cookies for the holidays just to use up leftover egg whites from other baking. They are so amazing that we wish we had more leftover egg whites!
2½ cups brown sugar
1½ pounds pecans
¾ teaspoon salt
¾ teaspoon vanilla
½ cup egg whites at room temperature
Equipment: Natural gas oven
Baking sheets
Parchment paper
Makes 6 dozen cookies.
Preheat oven to 350 degrees.
Grease cookie sheets with softened butter, line with parchment paper, and butter the paper.
Chop the pecans in a food processor to a coarse chop.
Place the pecans, sugar, and salt in the bowl of an electric mixer and stir together until well mixed.
On low speed drizzle the egg whites into the dry mixture until well mixed. Mix in the vanilla.
Increase speed to medium low and mix for 4 to 5 minutes.
Drop the dough onto the prepared baking sheets using a scant tablespoon for each cookie. Flatten each portion of dough with a greased spatula.
Bake for 10 to 12 minutes until the edges are lightly browned. Remove from the oven and cool on wire racks.
VARIATIONS. We think this recipe will work wonderfully with other nuts such as walnuts, cashews, and maybe even pistachios!