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Lee Harrelson; Styling: Jan Gautro

Recipe Summary

prep:
20 mins
bake:
40 mins
cool:
21 mins
total:
1 hr 21 mins
Yield:
Makes about 3 dozen
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Place chopped pecans in a single layer in a shallow pan.

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

  • 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.

  • 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.

  • 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.

Source

Matzoh Ball Gumbo: Culinary Tales of the Jewish South by Marcie Cohen Ferris