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"Plain fresh bread, its crust shatteringly crisp. Sweet cold butter. There is magic in the way they come together in your mouth to make a single perfect bite."--Ruth Reichl

Deep South Homestead Pecan cookies Recipe

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This recipe for Deep South Homestead Pecan cookies is from The Tiefenback Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 cups chopped pecans (can use any nuts or mixed nuts)
3/4 c brown sugar
2-3 eggs whites

OPTIONAL: salt, warm spices I didn't measure just shake over dough and mix in.
Directions:
Directions:
Chop nuts fairly finely in food processor. Mix in brown sugar. Shake optional ingredients over.Mix well.
Add raw egg whites. Mix until all ingredients are coated and dough sticks together.

Drop by spoonfuls onto parchment lined cookie sheet. These don't spread when baking.
Bake at 375 for 10 - 15 minutes depending on what size spoonful you used.
Number Of Servings:
Number Of Servings:
1 sheet of cookies
Preparation Time:
Preparation Time:
fast
Personal Notes:
Personal Notes:
I started making these when George was ill with diabetes and we were trying to get calories into him.
I like them but want to play with the recipe to reduce the sweetener. May do a mix of nuts and unsweetened coconut to make the mixture sweeter so I can leave out most of the brown sugar.

 

 

 

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