Directions:
- 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.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 808.15 Kcal (3384 kJ) | ||
| Calories from fat | 572.25 Kcal | ||
| % Daily Value* | |||
| Total Fat | 63.58g | 98% | |
|---|---|---|---|
| Cholesterol | 85.28mg | 28% | |
| Sodium | 392.2mg | 16% | |
| Potassium | 310.37mg | 7% | |
| Total Carbs | 57.44g | 19% | |
| Sugars | 28.81g | 115% | |
| Dietary Fiber | 5.6g | 22% | |
| Protein | 9.32g | 19% | |
| Vitamin C | 0.5mg | 1% | |
| Vitamin A | 0.3mg | 10% | |
| Iron | 3.5mg | 19% | |
| Calcium | 176.1mg | 18% | |
| Amount Per 100 g | |||
| Calories | 550.95 Kcal (2307 kJ) | ||
| Calories from fat | 390.13 Kcal | ||
| % Daily Value* | |||
| Total Fat | 43.35g | 98% | |
|---|---|---|---|
| Cholesterol | 58.14mg | 28% | |
| Sodium | 267.39mg | 16% | |
| Potassium | 211.6mg | 7% | |
| Total Carbs | 39.16g | 19% | |
| Sugars | 19.64g | 115% | |
| Dietary Fiber | 3.81g | 22% | |
| Protein | 6.35g | 19% | |
| Vitamin C | 0.4mg | 1% | |
| Vitamin A | 0.2mg | 10% | |
| Iron | 2.4mg | 19% | |
| Calcium | 120mg | 18% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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