- Yield: 5 dozen
- 1/2cup dark brown sugar
- 1/2cup light brown sugar (or use all light)
- 2-- level tablespoons flour
- 1/2teaspoon salt
- 1-- egg white, beaten stiff but not dry
- 1teaspoon vanilla
- 2cups whole pecans
- Sift sugars, flour, and salt. Fold in egg white and vanilla. Fold in nuts carefully. Drop small bits (two large pecans or three small pecans to cookie) on well buttered cookie sheet. Preheat oven to 275F. Bake for 30 to 35 minutes until firm.
Recipe reprinted with permission from the Junior League of Baton Rouge, Inc.’s River Road Recipes II (Baton Rouge, Louisiana, 1976).