Serves: 16
Total Calories: 42
1. Preheat the oven to 350°. Place pecans in a food processor and process until finely ground, about 20 seconds. Grease a cookie sheet or line with parchment paper.
2. In a large bowl, with an electric beater or mixer, beat the egg white to stiff peaks, then gradually beat in the sugar. Beat in the vanilla and salt until the dough is well combined, about 30 seconds. With a rubber spatula, thoroughly mix in the pecans. The dough will be very thick and sticky.
3. Drop cookies by teaspoons about 1 inch apart onto the cookie sheet. Bake 15 minutes, or until the cookies are lightly browned and firm to the touch. Transfer the cookies to a rack. Cool completely. They will stay nice and crisp up to 3 days, stored in a sealed plastic bag.
From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
This Crispy Pecan Cookies recipe is from the 1,000 Mexican Recipes Cookbook. Download this Cookbook today.
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