....you're going to love these cookies. Cannot recall if I've posted
this before (creeping senility), but I just made them again for an
office party and they *flew* off the plate. Be sure to beat them the
whole 5 mins., as it makes a huge difference in the consistency of the
cookie:

@@@@@ Now You're Cooking! Export Format

Harris Ranch Pecan Drops

cookies

2 1/2 cups brown sugar
3/4 teaspoon salt
3/4 teaspoon vanilla extract
1 1/2 pounds coarsely chopped
pecan pieces
1/2 cup egg whites; 3 - 4 large eggs

1. Heat the oven to 350 degrees. In the bowl of an electric mixer,
combine the brown sugar, salt, vanilla and pecan pieces. Beat on low
speed to incorporate the ingredients, then drizzle in 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.

2. Drop the dough in rounded tablespoons onto a greased 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 one-eighth-inch thick.

3. Bake 10 to 12 minutes, until the edges are lightly browned. 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.

Yield: 3 dozen cookies

Preparation Time: 1 hour

Terry "Squeaks" Pulliam Burd
AAC(F)BV66.0748.CA

--
"If the soup had been as hot as the claret, if the claret had been as
old as the bird, and if the bird's breasts had been as full as the
waitress's, it would have been a very good dinner."

-- Duncan Hines

To reply, replace "spaminator" with "cox"
NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000
NYC Nutrilink: N0^00000,N0^00000

** Exported from Now You're Cooking! v5.68 **

On Tue, 31 Jan 2006 18:30:12 -0800, Terry Pulliam Burd wrote:

> ...you're going to love these cookies. Cannot recall if I've posted
> this before (creeping senility), but I just made them again for an
> office party and they *flew* off the plate. Be sure to beat them the
> whole 5 mins., as it makes a huge difference in the consistency of the
> cookie:
>
> @@@@@ Now You're Cooking! Export Format
>
> Harris Ranch Pecan Drops
>
> cookies
>

Oh, my goodness.... I love pecan pie, so these sound absolutely yummy!
These will be on my make soon list. Thanks!
--

Practice safe eating. Always use condiments.

On Tue 31 Jan 2006 07:30:12p, Thus Spake Zarathustra, or was it Terry
Pulliam Burd?

> ...you're going to love these cookies. Cannot recall if I've posted
> this before (creeping senility), but I just made them again for an
> office party and they *flew* off the plate. Be sure to beat them the
> whole 5 mins., as it makes a huge difference in the consistency of the
> cookie:
>
> @@@@@ Now You're Cooking! Export Format
>
> Harris Ranch Pecan Drops
>
> cookies
>
> 2 1/2 cups brown sugar
> 3/4 teaspoon salt
> 3/4 teaspoon vanilla extract
> 1 1/2 pounds coarsely chopped
> pecan pieces
> 1/2 cup egg whites; 3 - 4 large eggs
>
> 1. Heat the oven to 350 degrees. In the bowl of an electric mixer,
> combine the brown sugar, salt, vanilla and pecan pieces. Beat on low
> speed to incorporate the ingredients, then drizzle in 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.
>
> 2. Drop the dough in rounded tablespoons onto a greased 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 one-eighth-inch thick.
>
> 3. Bake 10 to 12 minutes, until the edges are lightly browned. 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.
>
> Yield: 3 dozen cookies
>
> Preparation Time: 1 hour

Terry, you are positively evil!!! How do expect me to stay on my WW diet
when post sinful things like this? ;-)

Definitely saved for definitely the future.

--
Wayne Boatwright o¿o
____________________

BIOYA

Terry Pulliam Burd wrote:
> ...you're going to love these cookies. Cannot recall if I've posted
> this before (creeping senility), but I just made them again for an
> office party and they *flew* off the plate. Be sure to beat them the
> whole 5 mins., as it makes a huge difference in the consistency of the
> cookie: Harris Ranch Pecan Drops (recipe snipped)
I've never made a cookie without flour or some sort of grain before,
can you possibly give me some sort of possibly familiar comparison I
could make to understand their texture?

Picky

On 31 Jan 2006 19:45:36 -0800, PickyJaz wrote:

>
> Terry Pulliam Burd wrote:
> > ...you're going to love these cookies. Cannot recall if I've posted
> > this before (creeping senility), but I just made them again for an
> > office party and they *flew* off the plate. Be sure to beat them the
> > whole 5 mins., as it makes a huge difference in the consistency of the
> > cookie: Harris Ranch Pecan Drops (recipe snipped)
> I've never made a cookie without flour or some sort of grain before,
> can you possibly give me some sort of possibly familiar comparison I
> could make to understand their texture?
>
Have you ever eaten a pecan pie? I think that's a clue.

--

Practice safe eating. Always use condiments.

These sound decadent....probably meringue-y with all the egg whites and
no flour. My probem is that pecans are up to $9.49 a pound here, so a
pound and a half of pecans would make these cookies a little too rich
for my blood/....... I'll save the recipe though!

Terry Pulliam Burd wrote:
> ...you're going to love these cookies. Cannot recall if I've posted
> this before (creeping senility), but I just made them again for an
> office party and they *flew* off the plate. Be sure to beat them the
> whole 5 mins., as it makes a huge difference in the consistency of the
> cookie:
>
> @@@@@ Now You're Cooking! Export Format
>
> Harris Ranch Pecan Drops
>
> cookies
>
> 2 1/2 cups brown sugar
> 3/4 teaspoon salt
> 3/4 teaspoon vanilla extract
> 1 1/2 pounds coarsely chopped
> pecan pieces
> 1/2 cup egg whites; 3 - 4 large eggs


any room for chocolate in here?

On Tue, 31 Jan 2006 18:30:12 -0800, Terry Pulliam Burd
> wrote:

>...you're going to love these cookies. Cannot recall if I've posted
>this before (creeping senility), but I just made them again for an
>office party and they *flew* off the plate. Be sure to beat them the
>whole 5 mins., as it makes a huge difference in the consistency of the
>cookie:

I'll save this recipe for future reference... sounds easy to make,
except for all that beating!


--
~Karen aka Kajikit
Crafts, cats, and chocolate - the three essentials of life
http://www.kajikitscorner.com
Online photo album - http://community.webshots.com/user/kajikit

On 1 Feb 2006 05:57:10 -0800, "Jude" > rummaged among
random neurons and opined:

>These sound decadent....probably meringue-y with all the egg whites and
>no flour. My probem is that pecans are up to $9.49 a pound here, so a
>pound and a half of pecans would make these cookies a little too rich
>for my blood/....... I'll save the recipe though!

Dammit! That should read 1 1/2 CUPS. What an IDIOT! (Me, not you)

Terry "Squeaks" Pulliam Burd
AAC(F)BV66.0748.CA

--
"If the soup had been as hot as the claret, if the claret had been as
old as the bird, and if the bird's breasts had been as full as the
waitress's, it would have been a very good dinner."

-- Duncan Hines

To reply, replace "spaminator" with "cox"

On Thu 02 Feb 2006 07:34:45p, Thus Spake Zarathustra, or was it Terry Pulliam
Burd?

> On 1 Feb 2006 05:57:10 -0800, "Jude" > rummaged among
> random neurons and opined:
>
>>These sound decadent....probably meringue-y with all the egg whites and
>>no flour. My probem is that pecans are up to $9.49 a pound here, so a
>>pound and a half of pecans would make these cookies a little too rich
>>for my blood/....... I'll save the recipe though!
>
> Dammit! That should read 1 1/2 CUPS. What an IDIOT! (Me, not you)

Thanks, Terry. I've updated my copy.

--
Wayne Boatwright o¿o
____________________

BIOYA

On Thu, 02 Feb 2006 18:34:45 -0800, Terry Pulliam Burd
> wrote:

>On 1 Feb 2006 05:57:10 -0800, "Jude" > rummaged among
>random neurons and opined:
>
>>These sound decadent....probably meringue-y with all the egg whites and
>>no flour. My probem is that pecans are up to $9.49 a pound here, so a
>>pound and a half of pecans would make these cookies a little too rich
>>for my blood/....... I'll save the recipe though!
>
>Dammit! That should read 1 1/2 CUPS. What an IDIOT! (Me, not you)

Boy, it sure would have been interesting if I'd attempted to make the
recipe as it stood! I almost did, but then I realised it really really
needs an electric mixer and I don't have one

--
~Karen aka Kajikit
Crafts, cats, and chocolate - the three essentials of life
http://www.kajikitscorner.com
Online photo album - http://community.webshots.com/user/kajikit

On 2 Feb 2006 19:28:03 -0800, "Jude" > rummaged among
random neurons and opined:

>Terry Pulliam Burd wrote:

>> Dammit! That should read 1 1/2 CUPS. What an IDIOT! (Me, not you)
>>
>Oh, yay! I can afford to make these cookies after all! They will be
>this weekend's baking! So,am I right that the egg whites & sugar get
>chewy and meringue-like? I have a mental vision of these cookies
>already.......

Kinda praline-esque, but better.

Terry "Squeaks" Pulliam Burd
AAC(F)BV66.0748.CA

--
"If the soup had been as hot as the claret, if the claret had been as
old as the bird, and if the bird's breasts had been as full as the
waitress's, it would have been a very good dinner."

-- Duncan Hines

To reply, replace "spaminator" with "cox"