Granny's Pecan Thins

My mom's recipe that my adult son can't stop eating

This was my mother’s (Beverly Tocquigny) cookie recipe. It’s quite special. I’m convinced that serving these cookies helped us win several major ad agency accounts. I once took them to a pitch in Seattle and all 25 attendees wanted the recipe. The requests were coming from their lead decision makers. We agreed to turn over the recipe once we had their business. At our first kickoff meeting, I brought another batch of cookies along with recipes for everyone there.

Ingredients

• 1 cup butter

• 1 cup sugar

• 1 egg

• 2 cups flour

• 1/2 teaspoon salt

• 1 teaspoon cinnamon

• 1 teaspoon vanilla

• 1 1/2 cups chopped pecans

Instructions

Cream 1 cup butter with 1 cup sugar. Add 1 egg yolk. Reserve egg white.

Mix in dry ingredients: flour, salt, and cinnamon. Add in vanilla.

Pat the dough out onto a large baking sheet to a thickness of about 3/16 inch.

Paint a thin layer of slightly beaten egg white over the surface of the cookie dough.

Sprinkle the chopped pecans over cookie dough and gently press them into the surface.

Bake at 350 degrees for about 30 minutes or until they are beginning to lightly brown.

Remove from oven and cool for about 5 minutes. Then take a knife and cut the cookies into squares. Remove them from the cookie sheet and place on a rack to cool.