| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Grains |
|
Cookies |
36 |
Servings |
INGREDIENTS
| 2 |
|
Eggs |
| 2/3 |
c |
Sugar |
| 1 |
c |
All-purpose flour |
| 1/4 |
c |
Pine nuts; toasted |
INSTRUCTIONS
Combine the eggs and sugar in a heavy saucepan and whisk constantly over
low heat until the mixture is lukewarm and light in texture, about 3-5
minutes. Remove from heat and whisk until cool; gradually stir in the flour
until the batter is smooth.
Preheat oven to 375 degrees. Butter 2 baking sheets and drop the batter by
teaspoonfuls onto the pan, leaving about 1 inch between cookies. Let sit 5
minutes. Place 4 or 5 pine nuts on top of each cookie and let them sit
another 5 minutes. Bake for 12-15 minutes or until golden brown. Remove
from the baking sheets while still warm and let cool on racks.
[Makes about 36 cookies. 35 cals, 0.7g fat]
Recipes featured at Melissa's Specialty foods http://www.melissas.com Sept
1998. Mastercook versions kitpath@earthlink.net Notes: Information and
recipe adapted from Southwest The Beautiful Cookbook; recipes by Barbara
Pool Fenzl, text by Norman Kolpas, CollinsPublishers San Francisco, 1994.
Recipe by: Southwest The Beautiful Cookbook
Posted to EAT-LF Digest by Pat Hanneman <kitpath@earthlink.net> on Sep 02,
1998, converted by MM_Buster v2.0l.
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