• 50minutes
  • 42calories

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Nutrition Info . . .

NutrientsProteins, Carbohydrates, Cellulose
VitaminsB1, B2, B3, B12, D
MineralsIron, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 2 tablespoons butter

  2. 1/4 cup chopped pecans, (1 ounce)

  3. 1/2 cup sugar

  4. 2 large egg whites

  5. 1/3 cup all-purpose flour, sifted

  6. 2 teaspoons vanilla extract

Instructions Jump to Ingredients ↑

  1. Preheat oven to 300°F. Lightly oil 2 baking sheets or coat them with cooking spray.

  2. Melt butter in a small saucepan over medium heat. Add pecans and stir until the butter is lightly browned and the pecans are toasted, about 1 minute. Transfer to a medium bowl. Whisk in sugar. Add egg whites, flour and vanilla; whisk just until smooth.

  3. Drop the batter by rounded teaspoonfuls, 2 inches apart, onto the prepared baking sheets. Smooth the batter with the back of a spoon or a small metal spatula into thin circles 3 inches in diameter. Bake, one sheet at a time, until golden, 10 to 12 minutes. Immediately loosen the cookies with a metal spatula.

  4. While still hot, remove the cookies from the baking sheet one by one and curl each over a rolling pin. If the cookies become too firm to shape, return them to the oven until pliable, about 30 seconds. Once the cookies have set, carefully transfer them to a rack to finish cooling.


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