+
0 (0)

Desserts

Harris Ranch pecan drops

Harris Ranch pecan drops
Ken Hively / Los Angeles Times

Dear SOS: The Harris Ranch pecan cookies are the best in the world. I'd love to be able to bake them and enjoy them again. Any chance they'd share the recipe? HELEN MCHALE West Covina Dear Helen: Travelers driving between ... Read more

Total time: 1 hour | Makes about 3 dozen cookies
  • 2 1/2 cups brown sugar
  • 3/4 teaspoon salt
  • 3/4 teaspoon vanilla extract
  • 1 1/2 pounds coarsely chopped pecan pieces
  • 1/2 cup egg whites (3 to 4 large egg whites)

Step 1Heat the oven to 350 degrees. In the bowl of an electric mixer, combine the brown sugar, salt, vanilla and pecan pieces. Beat on low speed to incorporate the ingredients, then drizzle in the egg whites. Increase the speed to medium-low and beat for 4 to 5 minutes, scraping down the sides of the bowl as needed.

Step 2Drop the dough in rounded tablespoons onto a greased baking sheet. Press each ball of dough with the back of a spoon to form a cookie 3 1/2 inches in diameter and about one-eighth-inch thick.

Step 3Bake 10 to 12 minutes, until the edges are lightly browned. Remove from oven and immediately remove the cookies from the baking sheet to a cooling rack. The cookies will be soft but will firm up as they cool.


HAVE YOU TRIED


Instant Pot Hatch Chile Pork Tacos With Kohlrabi Mango Slaw
Instant Pot Hatch Chile Pork Tacos With Kohlrabi Man...

The Bistro's mac 'n' cheese with grilled chicken
The Bistro's mac 'n' cheese with grilled chicken

Rubuh' (roast veal stuffed with spiced ground meat and rice)
Rubuh' (roast veal stuffed with spiced ground meat a...

Hungry Cat Bloody Mary
Hungry Cat Bloody Mary

Have a specific question about a recipe or found a problem? Let us know at food@latimes.com

More recipes in Desserts

Momed’s Flourless Chocolate Cake
Vesta bars
Euro Pane's mocha cookies
Plum pudding with Ahwahnee apricot sauce