Instructions:
Makes 4 1/2 dozen cookies. Storage tip: Stored in an airtight container, these cookies will keep for up to 5 to 7 days or freeze for up to 4 months. Source: Kathryn Moore and Roxanne Wyss
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Instructions:
Melt the butter in a cookie sheet or 9x13 pan. In a large bowl beat the egg white and water until foamy. Add pecans and stir until coated. Mix the sugar, cinnamon, nutmeg, and salt and sprinkle over pecans and stir until coated. Spread in pan or cookie sheet and bake at 300 degrees for 40 minutes. Stir twice during baking. |