Makes 3 dozen cookies
2 1/2 cups brown sugar
3/4 teaspoon salt
3/4 teaspoon vanilla extract
1/2 cup egg whites (3 to 4 large egg whites)
1 1/2 pounds coarsely chopped pecan pieces (you can do this by hand which takes a while, or mash them with something heavy, or buy pre-chopped or zazz them up in the food processor. So many options!)
1. Heat the oven to 350 degrees. In the bowl combine the brown sugar, salt, vanilla and pecan pieces. With a hand-mixer or your trusty Kitchen-Aid mixer(thanks Mom and Dad!) beat on low speed to incorporate the ingredients, then drizzle in the egg whites. Increase the speed to medium-low and beat for 4 to 5 minutes, scraping down the sides of the bowl as needed.
2. Drop the dough in rounded tablespoons onto a greased baking sheet. If the cookies aren't holding together well, you might need to beat in an extra egg white. I'd start with three, then add the fourth if your batter needs it to hold together.
3. Bake 10 to 12 minutes, until the edges are lightly browned. Remove from oven and immediately remove the cookies from the baking sheet to a cooling rack or plate. The cookies will be soft but will firm up as they cool.
Try not to devour all of them at once. Also, this is a good way to get your coworkers to think you are a culinary genius. Tricky, tricky.
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