• 2 egg whites
• 1/8 tsp salt
• 1/2 tsp ground cinnamon

• 1/2 c firmly packed brown sugar
• 1/2 c coarsely- chopped pecans
• 1/2 c mini semi-sweet chocolate chips

In a large bowl, add egg whites and salt. Beat until soft peaks form, about 2 minutes. Add cinnamon; gradually add brown sugar. Beat on high speed until stiff peaks form, about 5 minutes. Fold in pecans and chocolate chips. With heaping teaspoonfuls, form mounds about 1 _ " wide about 1" apart on baking sheets. Bake until dry on the outside but moist in the center, about 40 minutes. (If using 2 baking sheets, place on different oven racks and switch sheets halfway through baking.)

Turn off oven. Let pan remain in oven until cookies are dry, about I hour. Remove cookies, peel off any foil, and store in a tightly-covered container. Makes about 3 dozen.

Source: Annette Brandon - Champaign-Urbana Herb Society

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