Combine cream cheese, fructose, and vanilla in a mixing bowl.
Beat until fluffy.
Beat in egg and egg white.
Beat at least 3 minutes.
Combine flour, baking soda, baking powder, and the 1/3 cup (90 mL) of white frosting mix in a bowl.
Stir to mix. (Break up any lumps in frosting mix.) Gradually beat flour mixture into cream-cheese mixture.
Cover with plastic wrap and refrigerate at least 3 hours or until completely chilled.
Drop by teaspoon-fuls onto an ungreased cookie sheet.
Bake at 325°F (165°C) for 15 to 20 minutes.
Remove from pan immediately.
Press one pecan half into the middle of each cookie.
Combine the 1/4 cup (60 mL) of white frosting mix and water in a cup.
Stir to blend into a glaze.
Add extra water if needed.
Lightly brush a glaze on each cookie.
Move to cooling rack.