1 c Light brown sugar, packed
1 tb Flour
1/2 ts Salt
1 Egg white, stiffly beaten
1 ts Vanilla
2 1/2 c Pecan halves
Add 1 teaspoon vanilla (no more) to stiffly beaten egg whites, fold
in the brown sugar, flour and salt, and add the pecans. Place either
small clusters, or individual halves on well greased cookie sheets,
or parchment paper and bake at 275F. 20- 30 minutes. Immediately
remove from sheet to cooling rack if they were baked directly on the
cookie sheet, o before peeling from the paper. Cool and pack in
covered tin.
The poster writes: The latest rage down here in the old south is the
Bed and Breakfast in ante bellum homes, authentic and faux. It
follows that the recipes developed by the maiden aunt who lived on
the third floor and crept down to make her cookies in the middle of
the night are the most sacred of documents, cherished and guarded,
and exploited, and maybe even, heaven forfend, faked. There are
several small bakeries born of the B and B who claim this cookie was
developed by such a person, and is unique to that family. When I was
a child, a looong time ago, this cookie was all the rage, and so
easy!!
HERE IS MY FAMILY’S SECRET OOOOH What could it be? Lightly toast the
pecans first. Cool completely before adding to egg whites. This is
sort of a meringue, but not really. It starts off crisp, and will
stay that way depending on weather conditions. It gets chewy after
awhile and is still delicious.
Yields
1 Recipe