Williamsburg Cookies

2 egg whites

2 cups light brown sugar

2 cups chopped pecans

2 tablespoons all-purpose flour

½ teaspoon salt

1 teaspoon vanilla extract

½ tablespoon ground cinnamon

Beat egg whites until stiff. Add salt and beat. Add brown sugar gradually. Sprinkle flour over pecans and add to mixture. Add vanilla.

Drop by teaspoon onto greased cookie sheet. (Use low fat, non-stick spray for less fat). Bake at 275 degrees F (135 degrees C) for 12 - 15 minutes.