Made with beaten egg whites, these light and chewy pecan cookies are perfect to add to your Thanksgiving dessert assortment.
cup chopped pecans
saltine crackers, crushed
Heat oven to 350°F. Spread pecans in ungreased shallow pan. Bake uncovered 6 to 10 minutes, stirring occasionally, until light brown.
Line cookie sheet with cooking parchment paper; spray paper with cooking spray.
In medium bowl, beat egg whites with electric mixer on high speed until soft peaks form. Gradually add sugar, beating until stiff peaks form. Fold in crushed crackers and toasted pecans. Onto cookie sheet, drop dough by rounded tablespoonfuls 2 inches apart.
Bake 17 minutes or until lightly browned. Cool 1 minute; remove from cookie sheet to cooling rack.
NUTRITION INFORMATION PER SERVING
Serving Size: 1 Serving
% Daily Value
- Total Fat
- (Saturated Fat
- Total Carbohydrate
- (Dietary Fiber
% Daily Value*:
- Vitamin A
- Vitamin C
Exchanges:1/2 Starch; 1 Other Carbohydrate; 1 1/2 Fat;
Carbohydrate Choices:1 1/2
*Percent Daily Values are based on a 2,000 calorie diet.