Butter Pecan Cookies - cooking recipe

Ingredients

1 3/4 cups chopped pecans
1 tablespoon butter
1 cup butter
1 cup packed brown sugar
1 egg, seperated
1 teaspoon vanilla
2 cups self-rising flour

Preparation

Place chopped pecans and 1 TBL butter in a baking dish.
Bake at 325 for 5-7 minutes or until toasted, stirring frequently.
Set aside to cool.
Cream 1 cup butter, sugar, egg yolk and vanilla in bowl of mixer.
To make Self-Rising flour add 1 1/2 teaspoons baking powder and 1/2 tsp salt to each cup then add all-purpose flour to make a full cup.
Gradually mix flour into creamed mixture.
Cover and refridgerate for one hour.
Roll into one inch balls.
Roll balls into toasted pecans, pressing nuts into dough.
Place 2 inches apart on ungreased cookie sheets.
Beat egg white until foamy.
Dip pecan halves in egg white then gehtly press one into each dough ball.
Bake at 375 for 10-12 minutes until golden brown.
Cool on sheets for 2 minutes and remove to wire racks to cool completely.