Ingredients
Equipment
Method
- Preheat the oven to 325°F (160°C). Place chopped pecans and one tablespoon of butter on a baking pan lined with parchment paper. Roast for 5 minutes, or until lightly browned and fragrant. Remove from the oven and let them cool completely.
- In a bowl, whisk together all-purpose flour, baking powder, baking soda, and salt. Set aside.
- Using a stand mixer (or a hand mixer), cream together 1 cup of butter with brown sugar. Add the egg yolk and vanilla extract, and beat until well incorporated.
- Gradually mix in the dry ingredients until no flour remains. Cover the cookie dough with plastic wrap and refrigerate for 1 hour or until slightly firm.
- Meanwhile, whisk the egg white until foamy, then stir in the pecan halves. Set aside.
- Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper. Remove the cookie dough from the refrigerator and divide it into 50 equal pieces, rolling each into a ball.
- Roll the balls in the roasted chopped pecans, pressing the nuts into the dough. Transfer the dough balls to the prepared baking sheet, spacing them 2 inches apart. Top each with a pecan half coated in egg white.
- Bake for 12 minutes, or until the cookies are golden brown. Allow them to cool on the baking sheet for 2 minutes, then transfer to a wire rack to cool completely.
Notes
Roasting the chopped pecans before adding them to the dough enhances their flavor. Be cautious not to over-roast, as this can lead to bitterness. Divide the cookie dough into equal-sized portions to ensure uniform baking. Keep a close eye on the cookies while baking. They should be golden brown around the edges but still slightly soft in the center when you take them out. Overbaking can result in dry cookies. Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack. This helps them set without breaking.