Photo: Lee Harrelson; Styling: Jan Gautro
Prep Time
20 Mins
Bake Time
40 Mins
Cool Time
21 Mins
Yield
Makes about 3 dozen

How to Make It

Step 1

Place chopped pecans in a single layer in a shallow pan.

Step 2

Bake at 350° for 7 minutes or until pecans are lightly toasted, stirring occasionally.

Step 3

Beat egg whites, cream of tartar, and salt at medium speed with a heavy-duty electric stand mixer until frothy; increase speed to high, and gradually add brown sugar, beating until stiff peaks form. Gently fold in toasted chopped pecans.

Step 4

Drop batter by heaping teaspoonfuls 1 inch apart onto lightly greased aluminum foil-lined baking sheets. Press 1 pecan half into each cookie, flattening slightly.

Step 5

Bake at 325° for 33 minutes or until pecan halves are toasted and cookies are lightly golden. Let cool on baking sheet 1 minute. Transfer to wire racks; let cool 20 minutes. (Cookies will crisp while cooling.) Store in airtight containers up to 1 week.

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