Pecan Sandies

YIELD: 4 1/2 dozen cookies

INGREDIENTS:

• 1 cup butter, at room temperature
• 1 cup Splenda
• 1 egg
• 1 1/2 cups vanilla-flavored whey protein powder
• 1 1/2 cups chopped pecans
• 1/2 teaspoon salt

INSTRUCTIONS:

1.  Preheat the oven to 325°F.
2.  Beat the butter and Splenda together until light and creamy. Beat in the egg, mixing well. Then beat in the protein powder, pecans, and salt.
3.  Spray a cookie sheet with nonstick cooking spray. Form the dough into balls about the size of a marble, and flatten them slightly on the cookie sheet. Bake for 10 to 15 minutes, or until golden.

PER SERVING:

•  2 grams of carbohydrates, a trace of fiber, and 5 grams of protein.