12 oz. powdered sugar
1 1/4 oz. cocoa powder
2 tbsp. all-purpose flour
3 egg whites
8 oz. pecans
Parchment paper (available at the kitchen store in the Falls)

Combine dry ingredients. Add egg whites and mix together. Place parchment paper on cookie sheet. Spoon cookie mixture onto paper leaving enough room between cookies for expansion. Bake 7 minutes at 350 degrees. Then turn cookie sheet around (don't ask why) and bake another 8 minutes. After cookies have been for the full 15 minutes remove from the oven. Slide paper off of the cookie sheet and allow cookies to cool a bit. Do not touch the cookies because they are very soft.

Then place the paper with the cookies into the freezer. Let them freeze up for 1 hour. Then remove them from the freezer and peel cookies from the parchment paper. Put into a ziplock bag or an airtight container. When the cookies have thawed they will be light, sweet and chewy!