2 cups powdered sugar, sifted
2 tablespoons cocoa, sifted
¼ teaspoon salt
1/3 cup all-purpose flour, sifted
3 egg whites
1 cup chopped pecans, toasted
Preheat oven to 350 F. Line 2 baking sheets with parchment paper. Stir together sugar, cocoa, salt and flour. Add egg whites 1 at a time. Beat well, then stir in pecans. Batter will be very thin.
Drop by tablespoons onto prepared baking sheets. Bake for 12 to 15 minutes, until cookies have begun to brown on bottom and appear set. Allow to sit for about 2 minutes undisturbed, then remove cookies to wire racks to cool. Store in airtight containers.
Makes 18 large cookies.
PER SERVING: Calories 110 (38% fat) Fat 5 g (Trace sat) No cholesterol Sodium 42 mg Fiber 1 g Carbohydrates 16 g Protein 2 g
SOURCE: Paula Deen’s 2008 Calendar