2 c. confectioners' sugar
3/4 c. all-purpose flour
1/2 tsp. baking powder
1/2 c. egg whites (4 lg. eggs)
1/2 c. chopped, dried fruit (raisins, dates, or glaze cherries)
1/4 c. chopped pecans

Preheat oven to slow (325 degrees). Coat cookie sheet with non-stick vegetable cooking spray. Combine sugar, flour, baking powder, and egg whites in large mixing bowl. Mix with electric mixer until well blended. Stir in fruit and nuts. Drop batter by slightly rounded teaspoon onto cookie sheets, leaving 4 inches between cookies. Bake in preheated oven (325 degrees) for 12-15 minutes or until slightly browned. Remove cookies immediately with spatula to wire racks to cool.