Pancake Cookies
Yield
1 dozenPrep
15 minCook
15 minReady
30 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | each |
eggs
separated |
|
| ½ | cup |
brown sugar
|
*
|
| ½ | cup |
sugar
white |
|
| ½ | teaspoon |
vanilla extract
|
|
| ½ | cup |
butter
|
|
| ½ | cup |
pecans
finely chopped |
|
| 1 | cup |
all-purpose flour
|
|
| 1 | tablespoon |
all-purpose flour
|
|
| 1 | dash |
salt
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | each |
eggs
separated |
|
| 118 | ml |
brown sugar
|
*
|
| 118 | ml |
sugar
white |
|
| 2.5 | ml |
vanilla extract
|
|
| 118 | ml |
butter
|
|
| 118 | ml |
pecans
finely chopped |
|
| 237 | ml |
all-purpose flour
|
|
| 15 | ml |
all-purpose flour
|
|
| 1 | dash |
salt
|
*
|
Directions
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℉ (180℃).
Turn off as soon as cookies are put in.
Leave in oven until lightly browned.
