Submitted by: Susan Yetter
These cookies were a hit in December at Carol Carter's. It is also gluten free.
3 Egg Whites
3 Cups Brown Sugar
3 Cups Chopped Pecans
1 t vanilla
Directions:
1. Beat egg whites until stiff - peaks form.
2. Beat in brown sugar on low speed, batter gets very stiff.
3. Fold in pecans by hand.
4. Drop teaspoon full on to parchment paper.
Bake at 300* for 20 minutes
Enjoy! They are yummy.
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