by Random House Value Publishing, Inc., Isbn #0-517-12438-6. Mm format by Ursula R. Taylor.

You can substitute walnuts instead of pecans Or with very coarsely chopped Brazil nuts.

Preheat oven to 350~F. Lightly grease cookie sheets with butter.

In the top of a double boiled, melt the chocolate over barely simmering water. Remove from the hot water and set aside.

In a large mixing bowl, cream the butter and sugar together. Add the whole egg and the vanilla and beat until the mixture is light and fluffy. Add the melted chocolate and mix well.

Sift together the flour, salt and baking powder. Fold the sifted ingredients into the batter. Fold in the nuts.

Drop heaping teaspoonfuls of batter, about 2 inches apart, onto the prepared cookie sheets.

In a small bowl, lightly beat the egg white with the water. Brush the cookies with the mixture.

Bake for 10 to 12 minutes or until the cookies are firm.