Maple Cookies

This simple recipe was given to my mother by one of her friends 52 years ago. I have never seen it anywhere else, but maybe it's out there by another name. Note that it is basically egg white and brown sugar, so think of it in terms of a maple flavored baked divinity. I made these last night for a neighbor who is recovering from minor surgery, and she flipped over them, so I thought maybe I should share. Note that there is no maple flavoring in it, but it does taste like maple. Use either light or dark brown sugar.

MAPLE COOKIES

1 egg white, stiffly beaten
1 C brown sugar
1 C chopped pecans
1 T flour
½ tsp salt
1 tsp vanilla
1/8 tsp cream of tartar (to stabilize beaten egg white—can be omitted)

Preheat oven to 350 degrees
Grease cookie sheet or line cookie sheet with parchment or a silicone mat.

Place chopped pecans in a bowl; add 1 T flour and mix well to coat all the pecan pieces.

Beat egg white with cream of tartar until stiff peaks are formed.

Slowly mix in sugar to beaten egg white.

Mix in salt, pecans and vanilla.

Drop by teaspoon or small disher onto prepared pan. Bake in preheated oven 15 minutes.
Cookies when done will be light brown and firm looking. They will be a little sticky on the
bottom. Remove from pan at once.

NOTE: The only fat in this recipe is in the pecans. The only gluten is in the 1T flour. (We won’t talk about carbs.)