Sugar, pecans, vanilla, salt and egg whites.
That's right, no flour, no butter and you'll make one of the best cookies ever.
Get ready for some moist, chewy, flavorful cookies.
Thank you Squeaks for sharing this outstanding recipe with me.
You'll need brown sugar, egg whites, salt, vanilla and a bunch of pecans.
The recipe calls for coarsely chopped pecans. I used the food processor to chop the pecans so I ended up with pecans that had a texture ranging from coarse cornmeal to whole nuts. I fished out the whole nuts and gave them a rough chop by hand.
Next batch, and oh trust me, there will be another batch, I'll chop the nuts by hand. I'm sure they will be a "chunkier" cookie.
In a mixing bowl, add the brown sugar, salt and vanilla, mix well. Drizzle in the egg whites.
Increase the mixer speed to medium low and beat for 4 to 5 minutes.
Drop the dough by rounded tablespoons onto prepared cookie sheet.
The recipe says to use the back of a spoon to flatten out the cookies. I tried the spoon and ended up flattening them with my impeccably clean fingers. First dip your fingers in a little water so they won't stick to the dough.
Bake for 10 to 12 minutes and get ready to eat one of the best cookies ever.
Immediately remove from baking sheet and cool on wire rack.
Resist the urge to bite into the hot from the oven cookie, as the smell will drive you to try this.
Here's the recipe I used.
I don't know if it's from the famed Harris Ranch that produces the best meats I've ever had or not.
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Harris Ranch Pecan Drops
2 1/2 cups brown sugar
3/4 teaspoon salt
3/4 teaspoon vanilla extract
1 1/2 pounds coarsely chopped pecan pieces
1/2 cup egg whites; 3 - 4 large eggs
1. 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.
2. 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 inchesin diameter and about one-eighth-inch thick.
3. Bake 10 to 12 minutes, until the edges are lightly browned. Remove from oven and immediately remove the cookies from the baking sheet to a cooling rack. The cookies will be soft but will firm up as they cool.
Yield: 3 dozen cookies
Preparation Time: 1 hour
** Exported from Now You're Cooking! v5.68 **
And that's that