Pecan Thins

Name: Pecan Thins
Ingredients: 1/2 stick (1/4 cup) unsalted butter, softened; 6 tablespoons sugar; 1/8 teaspoon salt; 2 large egg whites; 1/2 teaspoon vanilla; 4 tablespoons all-purpose flour; 1 cup pecans, chopped fine, toasted lightly, and cooled completely

7 ingredients

9 steps

Ingredients

1/2 stick (1/4 cup) unsalted butter, softened
6 tablespoons sugar
1/8 teaspoon salt
2 large egg whites
1/2 teaspoon vanilla
4 tablespoons all-purpose flour
1 cup pecans, chopped fine, toasted lightly, and cooled completely

Directions

1

Preheat oven to 425F.
2

In a bowl beat together butter, sugar, and salt until light and fluffy and beat in whites and vanilla until just combined.
3

Sift flour over batter and fold in.
4

Fold in pecans.
5

Drop batter by rounded teaspoons about 3 inches apart onto well-buttered baking sheets and with the back of a fork pat into 2 1/2-inch rounds.
6

Bake cookies in batches in middle of oven until golden around edges, about 5 minutes.
7

Working quickly, with a metal spatula carefully loosen cookies immediately and transfer to racks to cool completely.
8

(If cookies become too firm to remove from baking sheets, return to over for a few seconds to soften.)
9

Cookies may be made 1 day ahead and kept, layers separated by wax paper, in an airtight container.