Light brown sugar, packed
Egg white, stiffly beaten
Add 1 teaspoon vanilla (no more) to stiffly beaten egg whites, fold in
the brown sugar, flour and salt, and add the pecans. Place either small
clusters, or individual halves on well greased cookie sheets, or
parchment paper and bake at 275F. 20- 30 minutes. Immediately remove
from sheet to cooling rack if they were baked directly on the cookie
sheet, o before peeling from the paper. Cool and pack in covered tin.
The poster writes: The latest rage down here in the old south is the Bed
and Breakfast in ante bellum homes, authentic and faux. It follows that
the recipes developed by the maiden aunt who lived on the third floor
and crept down to make her cookies in the middle of the night are the
most sacred of documents, cherished and guarded, and exploited, and
maybe even, heaven forfend, faked. There are several small bakeries born
of the B and B who claim this cookie was developed by such a person, and
is unique to that family. When I was a child, a looong time ago, this
cookie was all the rage, and so easy!! HERE IS MY FAMILY'S SECRET OOOOH
What could it be? Lightly toast the pecans first. Cool completely
before adding to egg whites. This is sort of a meringue, but not really.
It starts off crisp, and will stay that way depending on weather
conditions. It gets chewy after awhile and is still delicious.