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Crispy Pecan Cookies |
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Serves: 16
Print this Recipe
(Galletas de Pacanas)
Category: Cookies
Makes about 16 cookies
These 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.
1/2 cup pecans
1 large egg white
2/3 cup sifted powdered sugar
1/2 teaspoon pure vanilla extract
1/4 teaspoon salt
1. 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.
2. 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.
3. 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. They will stay nice and crisp up to 3 days, stored in a sealed plastic bag.
From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
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