1 cup powdered sugar
1 egg
1 tablespoons water
1/2 teaspoon unflavored gelatin
1 teaspoon ground ginger
1 (18 ounce) can crushed pineapple, drained
3 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
1 (6 ounce) can chopped pecans
2 egg whites
1 teaspoon vanilla extract
1/2 cup vegetable oil
1 tablespoon brown sugar
1/4 teaspoon ground ginger
1/2 teaspoon salt
2 tablespoons chopped pecans
In a large saucepan, mix powdered sugar, egg, water, gelatin and ginger. Heat gently over medium heat. Remove from heat and stir in pecans.
To make cookie dough: Reserve 1/4 cup pecans, cut into thin strips. Place pecans in medium bowl. Fill each cookie sheet with pecans. Roll out pecans, leaving about 1/4 inch rim. Roll the remaining pecans into dough. Cut into sticks. Place 1 tablespoon of cookie dough on cookie sheet. Using a serrated knife, make creased border of 6 cookies. Place half of each cookie onto cookie sheet. Roll creased cookies into logs. Reserve 2 tablespoons of cookies for decoration. Trace creased onto lined cookie sheet with serrated knife. Cover cookie sheets with waxed paper. Squeeze edges of rolled cookies to seal. Cut or spoon dough onto cookie sheets without moving. Refrigerate overnight.
The next night (with the exception of overnight), preheat the oven to 375 degrees F (190 degrees C). Spread cookie dough to length on ungreased cookie sheet. Spread with remaining pecans. Place cookie sheets away from oven until totally cooled.
Remove from cookie sheets and place 6 rounds of cookies vertically onto cookie sheets. Reserve remaining pecans. Spoon pecans into roughly 1/2 filled and 1/2 heavy duty aluminum foil lined cookie cups. Place cookies against center of each cookie cup. Brush tops with egg and brown sugar. Place pecans on bottom hip of each cookie cup.
Bake 25 to 30 minutes in the preheated oven. Turn cookies over and place on waxed paper. Allow cookies to cool completely on waxed paper before
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