Ingredients
1-3/4 cups chopped pecans1 tablespoon plus 1 cup butter, softened, divided1 cup packed brown sugar1 large egg, separated, room temperature1 teaspoon vanilla extract2 cups self-rising flour1 cup pecan halves
Preparation
Preheat oven to 325°. Place chopped pecans and 1 tablespoon butter in a baking pan. Bake for 5-7 minutes or until pecans are toasted and browned, stirring frequently. Set aside to cool.
In a large bowl, cream brown sugar and remaining butter until light and fluffy, 5-7 minutes. Beat in egg yolk and vanilla. Gradually add flour and mix well. Cover and refrigerate for 1 hour or until easy to handle.
Preheat oven to 375°. Roll dough into 1-in. balls, then roll balls 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 1 into each ball.
Bake at 375° for 10-12 minutes or until golden brown. Cool for 2 minutes before removing to wire racks.
