| 1 | Recipe by: the new dr. |
| 2 | Cookie cookbook preheat oven to 350 degrees; coat a cookie sheet with nonstick cooking spray. |
| 3 | Beat the egg white with an electric mixer on high speed until foamy. |
| 4 | Add the cream of tartar and continue beating. |
| 5 | Gradually add the sugar and beat until stiff peaks form. |
| 6 | Add the almond and vanilla extracts and beat on medium speed just until blended. |
| 7 | Fold the almonds and oats into the meringue. |
| 8 | Drop the batter by rounded teaspoonfuls onto the cookie sheet and bake for 15 minutes, or until the cookies are lightly browned. |
| 9 | Lift them off of the cookie sheet very carefully as they are fragile. |
| 10 | Cool on a wire rack. |
| 11 | Penny halsey (atbn65b). |
| 12 | Nutrition analysis: 36 calories, 1.1g fat. |
