Aunt Lenore’s Louisiana Cookies
Posted by Tracey Vowell on
Just about everybody has that one special relative, that makes a particularly strong impression on us as a child. Mine was my Aunt Lenore. She was a wonderful Southern woman of some means, with so much grace, a kind, loving heart, and serious skills in the kitchen.
What I would give for another chance to sit at a place at her table. She knew when to go big, and when to keep it simple. These Louisiana cookies, as she called them, are crazy good, and not difficult to make at all. A holiday gathering always included a big tin of these highly anticipated culinary jewels.
I grew up in Louisiana, and never once had these cookies there, but that doesn’t make them a bit less delicious.
Do not be shy with the salt and a little less mixing is much better than a little more.
Ingredients:
- 1 cup light brown sugar
- 1 level Tbs flour
- 1/2 tsp salt
- 1 egg white
- 2 cups (about a pound) of Three Sisters Garden Shelled Pecans
Preheat oven to 275°F
In a small bowl mix the brown sugar, flour and salt; shake through a coarse strainer.
In a separate bowl, whip the egg white, fluffy, but not too dry.
In a separate bowl, whip the egg white, fluffy, but not too dry.
Using a rubber spatula, fold the egg white into the sugar and flour mixture. When mostly combined, add then very gently fold in 2 cups of the pecans.
Using a tablespoon, spoon mixture onto a well greased or parchment lined sheet pan, taking care to include 2-3 pecan halves in each spoonful.
Bake 30-35 minutes, of a bit more, until the bottoms have visible browned around the edges. After cooling a few minutes on the cookie sheet, remove to a wire rack, and allow to cool completely.
I don’t know how many it makes, but it probably won’t be enough.
These are just beyond delicious!!!! Made one batch and gave most away as a gift. Had to turn around and make a second batch… You’re right, Tracey. No matter how many they make, it isn’t enough! Thanks so much for sharing – wish I could have met Aunt Lenore. Bet she was somethin’