1 egg white
1/4 cup instant dry milk
1 tbsp. water
3/4 cup brown sugar
1/8 tsp. salt
1 tbsp. all-purpose flour
1 cup chopped nuts

Preheat oven to 325°F.

With electric mixer at high speed, beat egg white, dry milk and water in small mixer bowl until stiff.

Beat brown sugar in, a tablespoon at a time, to make thick, glossy meringue-like mixture. Scrape sides of bowl often.

Fold in a mixture of the salt, flour and nuts.

Drop teaspoonfuls of mixture onto greased and floured cookie sheet.

Bake at 325°F for about 15 minutes or until light brown. Remove from sheet; cool on wire rack.

Makes 2 dozen.