| 1 | From: shelley rodgers the good news: these luscious cookies are not off-limits to some diabetics and others who must restrict their sugar intake. |
| 2 | Prep time: 10 minutes baking time: 10 minutes preheat oven to 350°F. |
| 3 | Lightly coat 2 cookie sheets with vegetable cooking spray. |
| 4 | Sift flour, baking powder and ssalt together. |
| 5 | Beat egg yolks with almond and vanilla extracts in mixer bowl until pale and thick. |
| 6 | In clean mixer bowl, with clean beaters, beat egg whites to soft peaks. |
| 7 | Beat in sugar 1 tablespoon at a time, until stiff and glossy. |
| 8 | Gently fold in egg yolks. |
| 9 | Fold in dry ingredients just until blended. |
| 10 | Drop by level tablespoonsful 2 inches apart onto prepared cookie sheets. |
| 11 | Bake 10 minutes or until golden. |
| 12 | Carefully transfer to wire racks to cool completely. |
| 13 | Makes 4 dozen. |
| 14 | Per cookie: 15 calories, 0 gm protein, 0 gm fat, 2 gm carbohydrates, 22 mg sodium, 13 mg cholesterol. |
| 15 | Four cookies equals 1 bread or starch cooking. |
| 16 | [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 <=- |
