Beat butter till smooth. Add sugar, salt and vanilla and beat on high for 3-5 minutes until very light and fluffy.
Add the flour in thirds, beating just until combined.
By hand, mix in the pecans.
Divide dough in half. Roll each half into a 2 inch log. Wrap in plastic wrap and freeze for 1 hour or refrigerate overnite.
Preheat oven to 350. (I use convection at 325) Line cookie sheet with parchment paper.
On a piece of parchment paper, sprinkle some of the raw sugar on it. Brush a log of dough well with beaten egg white. Roll in the sugar till the dough is completely covered in sugar. I have to sprinkle the sugar on, too, and then press it in with my hands directly or with the parchment.
Slice the dough into 1/2" thick slices and arrange on the parchment lined cookie sheet.
The cookbook says bake 12-14 minutes, rotating halfway thru, but I find my cookies need 10 minutes, rotate and then 10-15 minutes more. The bottoms should be golden.
Now, here's the trick I've come up with. Take the cookies out of the oven and leave them on the cookie sheet. Turn the oven off, and 20 minutes later, put the sheet back in the oven, leaving it OFF, for 10 more minutes. This guarantees a perfectly crisp cookie!
|Serving Size: 1 Serving (49g)|
|Recipe Makes: 16 Servings|
|Calories from Fat: 105 (50%)|
|Amt Per Serving||% DV|
|Total Fat 11.6g||16 %|
|Saturated Fat 7.3g||37 %|
|Monounsaturated Fat 3g|
|Polyunsanturated Fat 0.5g|
|Cholesterol 30.5mg||9 %|
|Sodium 1497.1mg||52 %|
|Potassium 26.7mg||1 %|
|Total Carbohydrate 25.4g||7 %|
|Dietary Fiber 0.4g||2 %|
|Sugars, other 25g|
|Protein 1.9g||3 %|
Powered by: USDA Nutrition Database
Calories per serving: 212
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