Parchment paper or vegetable cooking spray, for the baking sheet
2 c. pecans, plus about 3 dozen pecan halves for topping the cookies
1 c. (packed) light brown sugar
Pinch of salt
White of 1 large egg
1 tsp. fresh lemon juice


Preheat the oven to 375°F. Line a baking sheet with parchment paper or generously grease it. Combine the 2 cups pecans and 2 tablespoons of the brown sugar in a food processor, and process until the nuts are finely chopped. Mix the chopped pecans, remaining brown sugar and salt in a bowl. Add the egg white (unbeaten) and lemon juice, and stir until thoroughly combined. Drop rounded teaspoonfuls of the mixture, about 1 ½ inches apart, on the prepared baking sheet. Press a pecan half into each cookie. Bake on the center oven rack until the cookies are golden brown, 8 to 11 minutes. Watch the bottoms, as they burn easily. Let the cookies cool on a baking sheet set on a wire rack until they can be safely moved, 1 to 2 minutes. Then, transfer them to the rack to cool completely. Repeat, baking and cooling the remaining cookies, and serve.


Makes about 3 dozen cookies