Pecan Crunchies
Recipe: #16404
December 19, 2014
Categories: Desserts, Cookies, Pecan, Christmas, Oven Bake Vegetarian, Cut Out, Kosher Dairy, more
"From Darlene Kossman, this is like a pie crust cookie"
Original is 8 servings
Ingredients
- TOPPING
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Nutritional
- Serving Size: 1 (123.4 g)
- Calories 586.2
- Total Fat - 34.1 g
- Saturated Fat - 16.5 g
- Cholesterol - 87 mg
- Sodium - 215.6 mg
- Total Carbohydrate - 66.5 g
- Dietary Fiber - 2.5 g
- Sugars - 37.6 g
- Protein - 7.2 g
- Calcium - 47.9 mg
- Iron - 1.1 mg
- Vitamin C - 0.1 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
Combine butter, 1 cup sugar and egg yolk (when I cut recipe in half I used a medium egg instead of the large eggs darlene used).
Step 2
Sift flour with 2 teaspoons cinnamon. Mix into butter mixture until thoroughly blended.
Step 3
Press lightly with floured hands into very well greased pan these things stick. A shallow pan like a large cookie sheet 1/4 inch layer thick.
Step 4
Beat egg white until foamy and almost stiff.
Step 5
Pour over layer, then spread out.
Step 6
Combine remaining sugar and cinnamon. Sprinkle over egg white.
Step 7
Sprinkle finely chopped pecans over sugar.
Step 8
Bake 20-25 minutes in 375 degree oven.
Step 9
Cut in squares while hot.
Tips
No special items needed.
0 Reviews
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