| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs | French | Diabetic, Cookies | 10 | Servings |
INGREDIENTS
| 1/2 | c | SIFTED CAKE FLOUR |
| 3/4 | ts | BAKING POWDER |
| 1/4 | ts | SALT |
| 3 | EGGS, SEPARATED | |
| 1/2 | ts | ALMOND EXTRACT |
| 1/4 | ts | VANILLA EXTRACT |
| 6 | tb | SUGAR |
INSTRUCTIONS
Preheat OVEN TO 350 f. Sift together flour, baking powder, and salt. Beat egg yolks in a small bowl, rapidly, until very thick and lemon colored, adding almond and vanilla flavorings during the beating. With clean beaters, beat the egg whites until stiff and shiny; begin to add sugar, not more than 1 Tablespoon at a time, and beat constantly. Continue to beat rapidly until whites are very stiff and glossy. Gently fold in the beaten egg yolks. In the same manner fold in the dry ingredients until well mixed. Using a small spatula and a measuring tablespoon, measure and droop onto ungreased baking sheets, spacing 2 inches apart. Bake for 10 minutes until light and golden brown. Remove at once from sheet to cool. one serving = 4 cookies = 1 bread exchange CHO 11, PRO 2, FAT 2, CAL 67, Na 94 Posted by PHILLIP BOWER, Prodigy ID# FHMN87A. Posted to MM-Recipes Digest V3 #273 Date: Sun, 6 Oct 1996 01:12:23 -0400 From: BobbieB1@aol.com
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