Pecan Cookies

047 smallThese cookies are a healthy snack. Barely sweet and packed with fiber, protein and contain more than 19 vitamins and minerals – including vitamin A, vitamin E, folic acid, calcium, magnesium, phosphorus, potassium, several B vitamins and zinc.
Enjoy guilt free!:)
Makes two dozen cookies
Preparation time: 25 minutes
Cooking time 10-15 minutes
2 Egg whites
½ Cup brown sugar
2 Cups ground pecans (measure after you grind the pecans to a granulated sugar texture)
1 Tablespoon butter at room temperature
½ Teaspoon ground cloves
¼ Teaspoon allspice
¼ Teaspoon ginger
¼ Teaspoon salt
1 Teaspoon vanilla extract
½ Teaspoon baking powder
1 to 1 ½ cup self-rising flour
½ Cup powdered sugar
1/3 Cup pecan halves
Beat the egg whites for a couple minutes until the foam thickens, add the sugar, ground pecans, butter, cloves, allspice, ginger, salt and vanilla extract. Mix everything together.
Add the baling powder to 1 cup of flour, whisk, then add to the batter while mixing continually. If the dough is still very sticky, add the remaining ½ cup of flour and work it into the dough.
Cover the dough with saran wrap, place it in the refrigerator and let it rest for 15 minutes.
Set the oven to preheat to 350 degrees on bake option.
Clean your hands, dry them and set small plate with some cooking oil in it, on your working surface.
Place the powdered sugar in a small plate and set it on your working surface.
Cover a cookie sheet with parchment paper.
Take the dough out of the refrigerator. Rub some oil on your fingers and palms. Take 1/2 tablespoon of dough and roll it into a ball between your palms. Hold the ball on your pointer finger and middle finger, drop it in the powdered sugar and press on it very gently. Pick up the dough and place it on the parchment paper, and decorate it with one pecan half. Make sure you leave at least 1 ½ inch of space between the cookies.
Bake for 10 to 15 minutes. Don’t expect the cookies to brown from the top, they would probably burn before they brown. When the cookies are puffed up, and the bottom is slightly golden, they are cooked.

About Nora Kornheisl

Food Writer & Recipe Developer, Wife and Mother of two children.

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