Total Calories: 565
Yield: 4 dozen
Toast chopped pecans and 1 tablespoon butter in a baking pan in 325° oven for 5–7 minutes until browned, stirring frequently. Set aside.
Cream brown sugar, remaining butter, egg yolk, and vanilla. Gradually add flour. Mix well. Cover and refrigerate for 1 hour.
Roll into 1-inch balls, then roll in toasted pecans. Place 2 inches apart on ungreased cookie sheets. Dip pecan halves in beaten egg white, then gently press one into each ball. Bake at 375° for 10–12 minutes or until golden brown. Cool for 2 minutes before removing to wire racks.
Fun Fact: When making cookies, if you have over-softened your butter so that it has melted, save it for something else. Butter’s physical properties are changed when melted, preventing it from being properly mixed with the flour—it coats flour differently from softened butter. Bite the bullet and soften another stick.
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