When we first tried these pecan drop cookies (that we featured in our holiday entertaining cookbook last fall) we knew that they would be an instant classic. Warm, comforting, and best of all, way easier to make than you’d think. You’re only five ingredients away from heaven. Check out the recipe for our favorite pecan cookies below and make some for yourself today!
Here’s what you’ll need:
1 ¼ cup brown sugar
1/2 tsp salt
1 tsp vanilla bean paste or extract
12 ounces pecans, coarsely chopped
1/4 cup egg whites (about 2 egg whites)
Here’s what to do:
Heat the oven to 350 degrees.
In the bowl of an electric mixer, combine the brown sugar, salt, vanilla and pecan pieces. Beat on low speed to incorporate the ingredients, then drizzle in the egg whites. Increase the speed to medium-low and beat for 4 to 5 minutes, scraping down the sides of the bowl as needed.
Drop the dough in rounded tablespoons onto a greased baking sheet. Press each ball of dough with the back of a spoon to form a cookie 3 1/2 inches in diameter and about 1/4 inch thick.
Bake 10 to 12 minutes, until the edges are lightly browned. Remove from oven and cool for 3-5 minutes on the baking sheet, then use a thin spatula coated with pan spray to remove the cookies to a cooling rack. The cookies will be soft but will firm up as they cool.
Recipe by KC the G-Free Foodie
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