2 large egg whites
½ cup sugar
½ teaspoon vanilla
⅛ teaspoon salt
½ cup finely chopped pecans
Preheat the oven to 275 degrees. In a large bowl beat the egg whites until stiff peaks form. Add the sugar a little at a time until all used. Fold in the vanilla, salt, and pecans. Drop the batter by teaspoonsful onto ungreased cookie sheets. Bake 50 to 60 minutes, or until the cookies feel dry. Cool slightly before removing from the pan.
Makes 2 dozen cookies
Linda Quinn, Sassie Lassie
Red Hat Tamales,
Bartlesville, Oklahoma
From L to R: Marie Eves and Faith Eaton showing their fruit cups.
Photo submitted by Faith Eaton, Jamaica Bay YaYa’s, Ft. Myer’s, Florida.