·         ½ cup golden raisins

·         1/3 cup orange juice

·         3 cups sifted confectioners’ sugar (sift before measuring)

·         2/3 cup unsweetened cocoa (sift before measuring)

·         2 Tbs. Gluten Free Pantry French Bread and Pizza Mix

·         1/8 tsp. salt

·         3 large egg whites

·         1 tsp vanilla

·         4 oz. pecans (about 1 ½ cups) toasted, cooled, and coarsely chopped

 

Combine raisins and juice and heat in microwave for 1 min. Let stand for 15 minutes while preparing the rest of this recipe.

 

Preheat oven to 350°. Lightly oil 2 cookie sheets. Mix together, sugar, cocoa, flour and salt and blend well with an electric mixer (low setting). Add egg whites and vanilla and continue mixing until smooth. Drain the raisins in a sieve. Add raisins and pecans to batter, stirring until thoroughly mixed.

 

Drop by heaping tablespoonfuls onto baking sheet, spacing them at least 2 inches apart. Bake, 1 cookie sheet at a time, 10 minutes or until tops appear cracked and centers are just set. Cool 1 min. and transfer to a cooling rack. Store up to 5 days in airtight container at room temperature.

 

Makes about 20 medium size cookies.