Aunt Mae'S Pecan Cookies
Crispy and nutty Aunt Mae's Pecan Cookies offer a delightful combination of sweet brown sugar and crunchy pecans, perfect for a quick treat or gift.
Ingredients
Instructions
- Beat the egg white until very stiff.
- Add the brown sugar and flour and beat until well combined.
- Stir in the pecans.
- Drop spoonfuls of the mixture onto a cookie sheet.
- Bake for 30 minutes at 275°F (135°C).
Tips & Substitutions
For optimal texture, ensure the egg white is beaten until stiff peaks form, which gives the cookies their lightness. You can substitute walnuts for pecans if desired, but the flavor will differ slightly. Adding a pinch of salt can enhance the sweetness of the brown sugar. If you want more flavor, consider adding a teaspoon of vanilla extract to the mixture.
Serving Suggestions
These pecan cookies are delightful on their own, but they also pair beautifully with a cup of coffee or tea. Serve them at a gathering or alongside a slice of Pecan Pie(Recipe For 2 Pies) for a sweet treat that guests will love. Consider adding a scoop of vanilla ice cream for an indulgent dessert.
Storage & Reheating
Store leftover cookies in an airtight container at room temperature for up to a week. They can also be frozen for longer storage; just make sure to layer them with parchment paper to prevent sticking. To reheat, place them in a preheated oven at 300°F (150°C) for a few minutes until warmed through.
Nutrition & Diet Analysis (per serving)
Each serving of Aunt Mae'S Pecan Cookies contains roughly 589 calories, with 9g protein, 45g carbohydrates, and 44g fat. It is an excellent source of dietary fiber (23% of the Daily Value), and a good source of protein and iron. It also contributes 7g of dietary fiber toward your daily target.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make these cookies without egg whites?
Yes, you can use aquafaba (the liquid from canned chickpeas) as a substitute for egg whites. Use about 3 tablespoons of aquafaba to replace one egg white. Whip it until frothy before adding the other ingredients.
What can I do if my batter is too runny?
If your batter seems too runny, you can add a little more flour, one tablespoon at a time, until you achieve a thicker consistency. Make sure the egg white is beaten to stiff peaks, as this affects the overall texture.
How do I know when the cookies are done baking?
The cookies should be lightly golden and set on the edges when done. They may appear soft in the center, but they'll firm up as they cool. Keep an eye on them towards the end of the baking time to prevent over-baking.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).