1. 3/4 cup whole-wheat flour
2. 1/2 cup self-rising flour*
3. 1/3 cup light brown sugar
4. 2 egg whites
5. 1 orange, zest only
6. 4 tablespoons vegetable oil
7. 24 pecan halves
8. 2 tablespoons pecans, chopped

1. In a large bowl, mix flours, sugar, chopped pecans and orange zest.
2. In a small bowl, beat oil and egg whites together with a fork.
3. Add egg mixture to flour mixture until a soft dough forms.
4. Knead dough very lightly on a floured surface until smooth, then roll into a log shape about 12 inches long. Wrap dough in plastic and refrigerate for 2 hours.
5. After chilling, unwrap dough and cut into 24 slices.
6. Top each cookie with a pecan halve, slightly pressing it in.
7. Bake 8-10 minutes on a cookie sheet that has been coated with non-stick cooking spray.

Calories: 60
Fat: 3.5 g
Cholesterol: 0 mg
Sodium: 10 mg
Carbohydrate: 7 g
Dietary fiber: 1 g
Protein: 1 g