2 egg whites
Pinch of salt
3/4 cup sugar
1 teaspoon vanilla
1 6-oz package of semi sweet chocolate pieces
1 cup chopped pecans
Beat egg whites and salt; add sugar gradually, beating until stiff. Fold in remaining ingredients; stir well. Drop by teaspoons on foil covered cookie sheet. Place in 350° oven and turn oven off. Leave cookies in oven overnight.
Do not open door.
Yields 3 to 4 dozen cookies.
I hand copied this recipe from my mother’s copy of a cookbook published by an organization in Charleston, South Carolina. Unfortunately I no longer have access to the book since my mother has died, so I cannot credit them directly. I include it only because it is one of my favorite recipes, with apologies for the lack of direct credit.
