Pecan Candy Cookies (chewy bite-size cookies) are made with brown sugar meringue.
Last week John and I met our girls in Nashville to attend the Amy Grant and Vince Gil Christmas Concert at The Ryman Auditorium–it was fantastic and a really fun way to kick-off this year’s Christmas celebrations with our grown-up kids! When we arrived at the concert, it was noticeably a mostly “middle-aged” crowd, but the girls still loved it. After all, they grew up listening to Amy Grant’s Christmas CD and Tender Tennessee Christmas. Like the song, there’s just something about home, family, and traditions that make the holidays extra special. One of my Mamaw B’s traditions was to make candy and cookies to give to her neighbors and friends. She was known for her Peanut Butter Roll candy, chocolate and peanut butter fudge, and these sweet and crispy Pecan Candy Cookies.
With only four ingredients, these cookies literally take only minutes to mix and bake. The base for the cookie is a brown sugar meringue that results in a crispy-on-the-outside, chewy-on-the-inside bite-sized cookie that is especially nice with a cup of coffee or tea (for me it helps to cut some of the sweetness!). Merry Christmas, ya’ll!
Another tender Tennessee Christmas
The only Christmas for me
Where the love circles around us
Like the gifts around our tree. –Amy Grant
- 1 egg white stiffly beaten
- 1 cup brown sugar
- 1 tablespoon flour sifted
- 1-1/2 cups pecan halves
Preheat oven to 325 degrees. Line a cookie sheet with aluminum foil and lightly grease.
In a bowl, combine stiffly beaten egg white with brown sugar and flour, stirring gently. Gradually add pecan halves, stirring just until coated.
Drop cookies 1 inch apart on prepared cookie sheet (each cookie should have 2-3 pecan halves. Bake for 10 minutes - DO NOT OPEN OVEN DOOR - then watch carefully. Bake 1-2 minutes more or until lightly browned.
Allow cookies to cool about a minute before gently removing to a wire rack.