Southern Pecan Dainties

Five ingredients. No flour. No butter. Six dozen cookies.

These little pecan dainties are a Southern classic that’s closer to a praline than a cookie. Light brown sugar melts into beaten egg whites, chopped pecans fold in, and vanilla ties it all together.

Baked low and slow, they come out with crispy edges and chewy, caramelized centers loaded with toasted pecans.

They’re naturally gluten-free (if that matters to you) and insanely easy to throw together for holiday cookie trays, church potlucks, or just because the pecans are calling your name.

Pro Tips

• Use a scant tablespoon for each cookie. These spread, so give them room on the sheet.
• Low oven temperature is essential. Baking at higher heat burns the brown sugar before the centers set.
• Let them cool completely on the sheet before removing. They’re fragile when warm and will crumble if you try to move them too soon.
• Toasting the pecans for 5 minutes before mixing amplifies their flavor significantly. Not required, but recommended.
• Store in an airtight container with wax paper between layers. The caramelized sugar makes them stick together otherwise.