Yield: 4 Servings
|½ cup||Sifted cake flour (not self-rising)|
|¾ teaspoon||Baking powder|
|3 larges||Eggs, separated|
|½ teaspoon||Almond extract|
|¼ teaspoon||Vanilla extract|
FROM: Shelley Rodgers
The good news: these luscious cookies are not off-limits to some diabetics and others who must restrict their sugar intake.
Prep time: 10 minutes Baking time: 10 minutes Preheat oven to 350~. Lightly coat 2 cookie sheets with vegetable cooking spray. Sift flour, baking powder and ssalt together. Beat egg yolks with almond and vanilla extracts in mixer bowl until pale and thick. In clean mixer bowl, with clean beaters, beat egg whites to soft peaks. Beat in sugar 1 tablespoon at a time, until stiff and glossy. Gently fold in egg yolks. Fold in dry ingredients just until blended. Drop by level tablespoonsful 2 inches apart onto prepared cookie sheets. Bake 10 minutes or until golden. Carefully transfer to wire racks to cool completely.
Makes 4 dozen.
Per cookie: 15 calories, 0 gm protein, 0 gm fat, 2 gm carbohydrates, 22 mg sodium, 13 mg cholesterol.
Four cookies equals 1 bread or starch cooking.
[The Art of Diabetic Cooking by Mary Abbott Hess and Katharine Middleton, Contemporary Books, 1988 ] [ Ladies' Home Journal, May 1991 ] *>* this comes from the bottom of the files of Shelley Rodgers <=-