I have a special place in my heart for pecans. They remind me of the holiday season, which is fast approaching. The mere smell of pecans sparks a cascade of memories and feelings of nostalgia (owed to the olfactory bulb and amygdala). No only are they delicious, but pecans provide more than 19 vitamins and minerals including vitamin A, vitamin E, folic acid, calcium, magnesium, phosphorus, potassium, B vitamins and zinc. Pecans also provide 2.7 grams of fiber per serving, which is about 10% of the recommended daily value (USDA).
In honor of today, I want to share my Mom’s recipe for butter pecan cookies. She makes them on several occasions throughout the holiday season – they are my ultimate kryptonite.
Mom’s Pecan Butter Cookies
1 ¾ toasted pecans, chopped
1 tbsp + 1 c butter, unsalted, softened
1 c brown sugar
1 egg, separated
1 tsp vanilla extract
2 c self-rising flour
1 c toasted pecan halves
1. Cream brown sugar and 1 cup of butter until light and fluffy, beat in egg yolk and vanilla
2. Gradually add in flour until mixed, cover and refrigerate for 1 hour
3. Shape dough into 1 inch balls, roll in toasted pecans, pressing nuts into the dough
4. Beat egg whites until foamy, dip pecan halves in egg whites and press into each cookie ball
5. Bake for 10-12 minutes in an oven pre-heated to 375 degrees
In addition to Mom's cookies, last year I found an incredible recipe for paleo pecan cookies. The recipe contains only three ingredients. I remember loving the simplicity of them. They were quite tasty and satisfied my pecan cookie craving. I made several batches and gave them to my friends and family. Click here for the recipe.
- Katie Wilks
United States Department of Agriculture. (2015). National nutrient database for standard reference release 27: Basic report, 12142, nuts, pecans [data file]. Retrieved fromhttp://ndb.nal.usda.gov/ndb/foods/show/3711?fgcd=&manu=&lfacet=&format=&count=&max=35&offset=&sort=&qlookup=12142
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