Delicious pecan cookies.

Recipe Summary

prep:
20 mins
cook:
25 mins
additional:
5 mins
total:
50 mins
Servings:
12
Yield:
2 1/2 dozen
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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 275 degrees F (135 degrees C). Grease a baking sheet or line it with parchment paper.

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  • Whisk sugar, flour, and salt; set aside.

  • In separate bowl, beat egg white until stiff. Fold sugar mixture into stiffened egg white. Add pecans and vanilla. Stir gently.

  • Drop by teaspoonfuls onto prepared baking sheet. Bake in preheated oven until browned, 25 to 30 minutes. Cool 5 minutes on baking sheet, then remove to wire rack to cool completely.

Nutrition Facts

200 calories; protein 2.1g 4% DV; carbohydrates 21.1g 7% DV; fat 13.1g 20% DV; cholesterolmg; sodium 58.2mg 2% DV. Full Nutrition

Reviews (28)

Read More Reviews

Most helpful positive review

Rating: 5 stars
04/13/2007
Good recipe for people who love pecans! I was not sure how this would turn out but they are good. Very much like a praline candy. Easy to make and few ingredients. Also I used only 1/2 cup of the new Splenda brown sugar blend. Read More
(46)

Most helpful critical review

Rating: 3 stars
02/20/2009
This is very tasty. However a little goes a long way. I would describe it as a candy rather than a praline cookie. Read More
(25)
32 Ratings
  • 5 star values: 24
  • 4 star values: 5
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 1
Rating: 5 stars
04/13/2007
Good recipe for people who love pecans! I was not sure how this would turn out but they are good. Very much like a praline candy. Easy to make and few ingredients. Also I used only 1/2 cup of the new Splenda brown sugar blend. Read More
(46)
Rating: 5 stars
12/21/2008
Very easy and a delicious treat for pecan fans! I love Lamme's famous praline candies and these were the same taste but with a crunchy texture. The middles were sticky and I don't know if that is because I didn't cook them enough but it wasn't bad. I beat the egg white by hand but don't recommend it, use an electric mixer if you can. I also used a cookie scoop which made tablespoon-sized scoops but smaller would have been better so next time I will use a teaspoon as the recipe states. Read More
(42)
Rating: 5 stars
04/14/2008
This are so easy...and awesome! If you love pecans you will eat all of these before they cool off. Thanks for a great recipe! Read More
(42)
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Rating: 3 stars
02/20/2009
This is very tasty. However a little goes a long way. I would describe it as a candy rather than a praline cookie. Read More
(25)
Rating: 5 stars
03/25/2012
Yum yum yum! These are perfect as written. I didn't change a thing and they turned out perfect. I agree with another poster who says these are more like candy than a cookie but really that's splitting hairs. They are super delicious and make a great gift for pecan lovers when placed in a mason jar with a pretty bow around the lid at the holidays. Read More
(16)
Rating: 5 stars
06/18/2012
These are fabulous! I might eat the whole batch right now! Update: I mailed these to my husband at training. He said they were gone within 5 minutes. He walked into the room a few minutes later and his roommate had turned the bag upside down and was shoveling the crumbs into his mouth. This recipe is that good! Read More
(7)
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Rating: 5 stars
01/06/2013
These are really good! I was suprised they would turn out - I used whole pecans and followed the exact measurements and they turned out perfectly. I baked them on a baking mat so they just lifted right up and clean up was easy. These are not too sweet like regular pecan praline. I can see using other nuts like walnuts or almonds. I'll definately make them again! Read More
(5)
Rating: 3 stars
12/19/2013
Not sure what happened. It wouldn't stick together. It was all crumbly even tried to roll it into balls. Baked the crumbs on a cookie sheet and they were delicious. Decided to use the crumbs for ice cream topping. Read More
(4)
Rating: 4 stars
12/10/2016
One tip I'd like to offer- I didn't have parchment paper and baked them on a greased baking sheet but once they were done I couldn't get them off the sheet! I tried everything but found that if I just put them back in the oven to soften them up for a few minutes at 200 degrees they came right off. Just thought I'd try and save others the pain I went through.;) Read More
(4)