Gladys’s Pecan Cookies

“It was Wednesday, time for Jesse’s next visit with Miz Hyacinth.  There was no new letter from across the pond, but they could have tea and maybe some of Gladys’s pecan cookies and play Miz Hyacinth’s Victrola—maybe some Caruso records she was partial to.” — Cathy Gohlke from Night Bird Calling

Ingredients

• 1-3/4 cups chopped pecans
• 1 tablespoon plus 1 cup butter, softened, divided
• 1 cup packed brown sugar
• 1 large egg, room temperature, separated
• 1 teaspoon vanilla extract
• 2 cups self-rising flour
• 1 cup pecan halves

Directions

• 1. Place chopped pecans and 1 tablespoon butter in a baking pan. Bake at 325° for 5-7 minutes or until toasted and browned, stirring frequently. Set aside to cool.
• 2. In a large bowl, cream brown sugar and remaining butter until light and fluffy. Beat in egg yolk and vanilla. Gradually add flour and mix well. Cover and refrigerate for 1 hour or until easy to handle.
• 3. Roll into 1-in. balls, then roll in toasted pecans, pressing nuts into dough. Place 2 in. apart on ungreased baking sheets. Beat egg white until foamy. Dip pecan halves in egg white, then gently press one into each ball.
• 4. Bake at 375° for 10-12 minutes or until golden brown. Cool for 2 minutes before removing to wire racks.

This recipe came from Taste of Home, where it was attributed to Martha Thefield, of Cedartown, Georgia

Until next time, take care, enjoy these glorious days of summer, and may God bless you,

Cathy

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