Butter Pecan Cookies

1-3/4 cups chopped pecans
1 tablespoon plus 1 cup butter, softened, divided
1 cup packed brown sugar
1 egg, separated
1 teaspoon vanilla extract
2 cups self-rising flour
1 cup pecan halves

Place chopped pecans and 1 tablespoon butter in a baking pan. Bake at 325° for 5-7 minutes or until toasted and browned, stirring frequently. Set aside to cool.

In a mixing bowl, cream brown sugar and remaining butter. Beat in egg yolk and vanilla. Gradually add flour. Cover and refrigerate for 1 hour or until easy to handle.

Roll into 1-in. balls, then roll in toasted pecans, pressing nuts into dough. Place 2 in. apart on ungreased baking sheets. Beat egg white until foamy.

Dip pecan halves in egg white, then gently press one into each ball. Bake at 375° for 10-12 minutes or until golden brown. Cool for 2 minutes before removing to wire racks. Makes about 4 dozen.