Instructions: Preheat oven to 400 F. In a medium bowl, cream butter and sugar until fluffy. Stir in flour. In a small bowl, beat egg whites until foamy. Beat egg whites and vanilla into creamed mixture. Drop teaspoonfuls of dough 4 inches apart onto a heavily greased baking sheet; flatten slightly. Bake 5 to 6 minutes or until edges are light brown. While cookies are still warm, roll each cookie around the end of a wooden spoon. Transfer to a wire rakc, seam side down to cool completely.

Stirring constantly, melt chocolate over low heat in a small saucepan.

Dip ends of each cookie in chocolate and then in pecans. Return ot wire rack; allow chocolate to harden. Store in airtight container.

Yield: about
3 dozen cookies.

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