2 egg whites
2 cups brown sugar
2 tbsp. flour
1/4 tsp. salt
2 cups chopped pecans

Beat egg whites to a stiff froth. Continue beating and adding sugar gradually. When all sugar has been incorporated, sift the flour and salt over egg white mixture and fold in completely. Fold in nuts. Drop by spoonfuls on a greased cookie sheet at least 2 inches apart.

Bake in a 325°F oven about 15 minutes.

Makes four dozen.