Crispy Pecan Cookies
Crispy Pecan CookiesGalletas de PacanasThese easy-to-make cookies harden quickly after they are removed from the oven, so be sure to bake them on parchment paper or a well-greased, heavy cookie sheet, to prevent breaking or sticking to the pan. Grind the pecans in a food processor until they are as fine as crumbs, but not pasty. The cookies are great with coffee or served with fresh peaches or strawberries.
Ingrediënten
Makes about 16 cookies
- ½ cup pecans
- 1 large egg white
- 2 ⁄3 cup sifted powdered sugar
- ½ teaspoon pure vanilla extract
- ¼ teaspoon salt
Instructies
- Preheat the oven to 350°.
- Place pecans in a food processor and process until finely ground, about 20 seconds.
- Grease a cookie sheet or line with parchment paper.
- In a large bowl, with an electric beater or mixer, beat the egg white to stiff peaks, then gradually beat in the sugar.
- Beat in the vanilla and salt until the dough is well combined, about 30 seconds.
- With a rubber spatula, thoroughly mix in the pecans.
- The dough will be very thick and sticky.
- Drop cookies by teaspoons about 1 inch apart onto the cookie sheet.
- Bake 15 minutes, or until the cookies are lightly browned and firm to the touch.
- Transfer the cookies to a rack.
- Cool completely.
Notes / Tips / Wine Advice:
They will stay nice and crisp up to 3 days, stored in a sealed plastic bag.
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