Butter Pecan Cookies (Print Version)

# Ingredients:

01 - 1 3/4 cups chopped pecans.
02 - 1 cup plus 1 tablespoon butter, softened, divided.
03 - 1 cup packed brown sugar.
04 - 1 large egg, separated, room temperature.
05 - 1 teaspoon vanilla extract.
06 - 2 cups self-rising flour.
07 - 1 cup pecan halves.

# Instructions:

01 - Mix chopped pecans with 1 tablespoon butter. Bake at 325°F for 5-7 minutes, stirring often. Cool completely.
02 - Cream remaining butter and sugar for 5-7 minutes. Beat in egg yolk and vanilla. Mix in flour. Chill for 1 hour.
03 - Roll dough into 1-inch balls. Coat in toasted pecans. Place on baking sheets. Bake at 375°F.
04 - Beat egg white until foamy. Dip pecan halves in egg white and press onto each cookie.
05 - Bake at 375°F for 10-12 minutes until golden.

# Notes:

01 - Toast pecans for better flavor.
02 - Dough needs chilling.
03 - Egg white helps pecans stick.
04 - Good freezer cookies.
05 - Can use regular flour with adjustments.
06 - Perfect holiday cookie.

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