Snickerdoodles

2 T. splenda/sugar
2 eggs
3/4 c. margarine, softened (3/4 c. =6 oz. =12 T. = 1 1/2 sticks)
1 box French vanilla cake mix
1/2 t. cinnamon
1 t. water
1 t. vanilla
pecans, optional

Preheat oven to 375 degrees. Combine splenda/sugar and cinnamon. Set aside. Combine egg whites and water. Beat lightly with fork. Set aside. Combine margarine, egg yolks, and vanilla. Blend in cake mix. Stir until well blended. Roll 1 rounded teaspoonful of dough into ball. Dip 1/2 of ball into egg white mixture, then into cinnamon mixture. Place ball sugar side up on cookie sheet. Press pecan on top. Repeat with remaining dough. Place balls 2" apart on cookie sheet. Bake 9 minutes, or until puffed and edges are brown. Cool 2 minutes.

*Cookie will flatten after removing from oven.