COOKIES
1/2 c  Brown sugar, firmly packed
1 c  Butter or margarine,
Softened
2    Eggs, separated
2 c  All purpose flour
1/8 ts Salt
1 1/2 c  Finely chopped pecans
FROSTING
2 c  Confectioners sugar
1/8 ts Salt
3 tb Butter or margarine,
Softened
1/2 ts Vanilla
Food color
1 tb Milk, or more

Heat oven to 325 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 ts 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 F for 12-15
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.

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