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Pancake Cookies

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. Prep
15 min.
15 min.
Ready In
30 min.
1 dozen
Trans-fat Free
Metric measurements


1each eggVideo separated
1/2cup brown sugarVideo *
1/2cup sugarVideo white
1/2teaspoon vanilla extractVideo
1/2cup butterVideo
1/2cup pecans finely chopped
1cup flour, all-purpose
1tablespoon flour, all-purpose
1dash salt *
* not incl. in nutrient facts


Cream butter and sugar together; add yolk of egg.

Then add 1 cup flour and a pinch of salt.

Mix pecans with a tablespoon of flour and add to above mixture.

Beat egg white until stiff.

Add that and vanilla last of all.

Take a teaspoon of the mixture, dip in ice water and spread with a spatula on greased cookie sheet.

Heat oven to 350~.

Turn off as soon as cookies are put in.

Leave in oven until lightly browned.

First published: last updated: 2012-09-23

0 stars - based on 3 ratings, best: 5, worst: 0, reviews: 0

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Maybe it's me, but I don't understand this recipe. Is it a drop cookie? I do NOT understand the spreading of a teaspoon of the mixture on a cookie sheet....?? Huh? Can someone explain this recipe better. Thanks.

Staten Island, United States about 5 years ago

Also do not understand this recipe. this said it was a pancake cookie mix.

, Japan about 4 years ago

I did not like this recipe. The egg white part didn't make sense. The cookies were undercooked and very flat. They actually just melted. What was the point of the ice water?

Pam Maxson
Fayetteville, United States over 3 years ago

Nutrition Facts

Serving Size 112g (4.0 oz)
Amount per Serving
Calories 53158% of calories from fat
 % Daily Value *
Total Fat 34g 53%
Saturated Fat 16g 79%
Trans Fat 0g
Cholesterol 108mg 36%
Sodium 180mg 7%
Total Carbohydrate 17g 17%
Dietary Fiber 2g 9%
Sugars g
Protein 13g
Vitamin A 15% Vitamin C 0%
Calcium 3% Iron 12%
* based on a 2,000 calorie diet How is this calculated?

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