Ingredients
- 1/2 stick (1/4 cup) unsalted butter, softened
- 6 tablespoons sugar
- 1/8 teaspoon salt
- 2 large egg whites
- 1/2 teaspoon vanilla
- 4 tablespoons all-purpose flour
- 1 cup pecans, chopped fine, toasted lightly, and cooled completely
Directions
- Preheat oven to 425°F.
- In a bowl beat together butter, sugar, and salt until light and fluffy and beat in whites and vanilla until just combined. Sift flour over batter and fold in. Fold in pecans.
- Drop batter by rounded teaspoons about 3 inches apart onto well-buttered baking sheets and with the back of a fork pat into 2 1/2-inch rounds. Bake cookies in batches in middle of oven until golden around edges, about 5 minutes. Working quickly, with a metal spatula carefully loosen cookies immediately and transfer to racks to cool completely. (If cookies become too firm to remove from baking sheets, return to over for a few seconds to soften.) Cookies may be made 1 day ahead and kept, layers separated by wax paper, in an airtight container.
