Pecan Drop Cookies

Harris Ranch-Style Pecan Cookie Recipe

Happy Holidaze everyone! My gift to you is my Best Holiday Recipes eCookbook, which you can download for Free from Love With Food here: http://noshable.lovewithfood.com/ecookbook/
It’s full of all my favorite dishes for entertaining, including these Pecan Drop Cookies – I hope you’ll cook delicious food to share with those you love this season.

I’ve included this recipe in the Great Gluten-Free Cookie Swap on Facebook too – check it out for amazing recipes and the chance to win prizes too!

All the Love – KC

Harris Ranch is a steakhouse and hotel that appears like a mirage in the middle of a bunch of agriculture land on the West Coast’s Highway 5. Those in the know settle in for a steak and then make a beeline to the bakery for Pecan Drop Cookies. Here’s my version, which is a hybrid of pecan pie filling and cookie. Be sure not to skip the cooling step – it’s hard to wait, but the cookies will crumble without it.

Ingredients

1 ¼  cup brown sugar

1/2 tsp salt

1 tsp GF vanilla bean paste or extract

12 ounces pecans, coarsely chopped

1/4 cup egg whites (about 2 egg whites)

Directions

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.

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 1/4 inch thick.

Bake 10 to 12 minutes, until the edges are lightly browned. Remove from oven and cool for 3-5 minutes on the baking sheet, then use a thin spatula coated with pan spray to remove the cookies to a cooling rack. The cookies will be soft but will firm up as they cool.

 

Notes

The warm cookies can be sticky, so you may need to wipe your spatula as you’re moving them to cool.

photo credit: Katie Roletto Faulkner

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