Instructions: The color of the frosting can be varied depending on the season or occasion.

Heat oven to 325 degrees F. Lightly grease cookie sheets. In large bowl, beat brown sugar and 1 cup margarine until light and fluffy. Add egg yolks; blend well. Lightly spoon flour into measuring cup; level off. Add flour and 1/8 teaspoon salt; mix well.

In small bowl, slightly beat egg whites. Shape dough into 3/4-inch balls.

Dip in egg whites; roll in pecans. Place 2 inches apart on greased cookie sheets. With thumb, make imprint in center of each cookie.

Bake at 325 degrees F. for 12 to 15 minutes or until edges are light golden brown. Cool 1 minute; remove from cookie sheets.

In small bowl, combine all frosting ingredients, adding enough milk for desired spooning consistency; blend until smooth. Spoon or pipe frosting into center of each cookie.

Makes 5 1/2 dozen cookies.

TIP: To make chocolate frosting, omit food color and add 2 tablespoons unsweetened cocoa.

HIGH ALTITUDE - Above 3500 Feet: No change.

Amount

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