Pecan Cookies

24 servings Prep: 10 m Cook: 20 m Total: 30 m Beginner
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Pecan Cookies
Simple, crispy pecan cookies made with egg whites and just four ingredients—these light, nutty treats are perfect for when you want homemade cookies without all the fuss. The finely chopped pecans give them wonderful texture and rich flavor.

Ingredients

24 servings
  • 2 cups finely chopped pecans
  • 2/3 cup sugar
  • 1/2 tsp salt
  • 2 egg whites

Step-by-Step Instructions

  1. In a large glass bowl, mix all ingredients well.
  2. Drop with a teaspoon on a Pam sprayed cookie sheet.
  3. Bake at 350 degrees for 15 to 20 minutes. Cool before serving. Makes about 2 dozen cookies

Common Problems and Solutions

Q: Why are my cookies spreading too much on the baking sheet?

A: Make sure your egg whites are at room temperature and well-mixed but not overbeaten. Also ensure your oven is fully preheated to 350°F before baking.

Q: Can I use pecan pieces instead of chopping them myself?

A: Yes, but make sure they're finely chopped. Large pieces won't hold together as well. You can pulse store-bought pecan pieces in a food processor if needed.

Tips and Techniques

For best results, chop the pecans finely and uniformly so the cookies hold together well. Let the cookies cool completely on the baking sheet before removing—they’ll crisp up as they cool.

Ingredient Substitutions

  • pecans: walnuts

Equipment Needed

  • large glass bowl
  • cookie sheet
  • teaspoon
  • mixing spoon