These cookies are so delicate you want to wear white gloves to eat them.
Prep Time: 30 minutes
Cook Time: 12 minutes
Total Time: 42 minutes
- 2 egg whites
- 2 egg yolks
- 1 cup light brown sugar
- 6 tablespoons flour
- 1 cup finely chopped pecans, lightly toasted
- 1 teaspoon vanilla
- 1/2 cup heavy cream, sweetened and whipped
Preheat oven to 350 degrees F. Grease and flour 3 large cookie sheets. Beat egg whites until they form stiff peaks. Set aside. Clean mixer and beaters. Beat egg yolks until light yellow. Add sugar to yolks and beat long and hard. Remove from mixer and fold in egg whites, flour, pecans and vanilla. Drop batter with a tablespoon, allowing for only 4 or 5 cookies per cookie sheet. Bake 10 to 12 minutes or until slighly browned on edges and bottom. Working quickly, roll each cookie into a cone. Cool completely. Using a piping bag*, fill each cooled cookie with 1 T. of whipped cream. Refrigerate for at least 6 to 8 hours before serving.
Unfilled cookie shells can be frozen and filled at a later date.
* A piping bag can be made by putting the whipped cream in a plastic storage bag. In one of the corners of the bag, poke a hole large enough to squeeze the whipped cream through.