HARRIS RANCH PECAN DROPS
Chewy, crunchy, pecan pie-like, dazzling delicious, California cookies are pure gold.
(This is also a gluten, oil and fat free recipe — no flour, oil or butter!)
Makes 3 dozen cookies
2 1/2 cups brown sugar
3/4 teaspoon salt
3/4 teaspoon vanilla extract
1 1/2 pounds coarsely chopped pecan pieces (This is approximately 3 1/8 cups chopped pecans)
1/2 cup egg whites (3 to 4 large egg whites)
Using an electric mixer, combine the brown sugar, salt, vanilla and pecan pieces. Beat on low speed to incorporate the ingredients, then slowly add the egg whites. Increase the speed to medium-low and beat for 4 to 5 minutes, scraping down the sides of the bowl as needed.
Cover your baking sheet with baking paper (or silpat) and Drop tablespoon sized drops of cookie dough onto your baking sheet. Press each ball of dough with the back of a spoon to form a cookie 3 1/2 inches in diameter and about 1/8-inch thick.
Bake 10 to 12 minutes, until the edges are lightly browned. Keep an eye on these to make sure that they don’t over bake. Remove from oven and immediately remove the cookies from the baking sheet to a cooling rack. The cookies will be soft but will firm up as they cool.
These cookies are crisp when fresh out of the oven. If you can wait one day, they become softer and deliciously chewy!
Favorite Classic Chocolate Chip Cookies
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