Ingredients:

• 1 lb pecans
• 1 cup unsalted butter, softened
• 1 cup granulated sugar
• 2 egg whites, room temperature
• 1/4 cup plain flour
• 1/4 teaspoon salt

Directions:
Preheat oven to 350 degrees. Spread the pecans in a large, ungreased baking pan in a single layer. Watching carefully, toast pecans until lightly browned; allow to cool completely. After pecans are cool, place in a food processor with a steel blade; turn on and off several times to lightly mince the pecans. Do not make or use pecan meal; it is too fine. In an electric mixer, cream the butter until light; then add sugar, a little at a time, until light and fluffy. Add egg whites, one at a time; then beat until mixture is smooth. In another bowl, blend the ground pecans, flour, and salt. By hand, gently fold the pecan mixture in the batter until barely blended. Prepare several cookie sheets with spray-oil; then drop mixture by teaspoonfuls at least 2-inches apart on the cookie sheets. If cookies are too close together, they will spread into one big cookie! Bake in the preheated oven about ten minutes or until wafers are golden brown. After baking, immediately remove the cookies to cool on racks. Makes 60.