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1/4 C. brown sugar, packed
1 tsp. vanilla extract
1 egg, separated
Food coloring, if desired
1/2 tsp. vanilla extract
Cookie Dough:
1/2 C. finely chopped pecans
1 C. all-purpose flour
Buttercream Frosting:
1/4 tsp. salt
3/4 C. butter, softened
1 tsp. Clabber Girl Baking Soda
1 3/4 C. powdered sugar
1/2 C. butter, softened
2 Tbsp. milk
Cookie preparation:
Preheat oven to 300° F. Line a baking sheet with parchment paper, then set aside.
Whisk together flour, salt, and baking soda. In a separate bowl, cream together butter, brown sugar, egg yolk and vanilla. Add flour mixture and mix until blended.
Shape dough into 1-inch size dough balls. You may roll them by hand or use a small scoop. Roll them in a beaten egg white, then roll in pecans.
Place on a greased cookie sheet about 2-inches apart. Gently flatten cookies. Bake in a 300° F. oven for 8-10 minutes.
Remove from baking sheet onto cooling rack, completely cool before frosting.
Buttercream frosting:
Beat the butter, powdered sugar, milk and vanilla until creamy. Add food coloring, if using. Use a piping bag to add a swirl of frosting to the top of each cookie.
1/4 C. brown sugar, packed
1 tsp. vanilla extract
1 egg, separated
Food coloring, if desired
1/2 tsp. vanilla extract
Cookie Dough:
1/2 C. finely chopped pecans
1 C. all-purpose flour
Buttercream Frosting:
1/4 tsp. salt
3/4 C. butter, softened
1 tsp. Clabber Girl Baking Soda
1 3/4 C. powdered sugar
1/2 C. butter, softened
2 Tbsp. milk
Cookie preparation:
Preheat oven to 300° F. Line a baking sheet with parchment paper, then set aside.
Whisk together flour, salt, and baking soda. In a separate bowl, cream together butter, brown sugar, egg yolk and vanilla. Add flour mixture and mix until blended.
Shape dough into 1-inch size dough balls. You may roll them by hand or use a small scoop. Roll them in a beaten egg white, then roll in pecans.
Place on a greased cookie sheet about 2-inches apart. Gently flatten cookies. Bake in a 300° F. oven for 8-10 minutes.
Remove from baking sheet onto cooling rack, completely cool before frosting.
Buttercream frosting:
Beat the butter, powdered sugar, milk and vanilla until creamy. Add food coloring, if using. Use a piping bag to add a swirl of frosting to the top of each cookie.