Cooking Recipe Orange/Lemon Crisps
Recipe Ingredients
Directions
Line two cookie sheets with brown paper or baking paper (computer
paper works but wax paper sticks to cookie sheets). Beat egg whites
until frothy. Add baking powder and salt, continue beating until soft
peaks form.
Add sugar and ontinue beating until stiff peaks form. Beat together
egg yolks and vanilla with a fork. Fold into beaten egg whites just
until combined. Sift flour over egg mixture and fold in until batter
is smooth an vryliht [K
rop 2ts a atie on paper. Bake at 375 about 10 min until golden
brown, cool 10 minutes, remove from paper. Place cookies on a baking
sheet, turn off the oven heat and return cookies to the oven about 10
min to crisp. Store in a covered container.
Makes 36 cookies, 4 cookies per serving 1 fruit & veg. choice 9 g
carbohydrate, 2 g protein, 1 g fat, 53 calories
Variation: Substitute 2 tsp almond extract for the peel/juice and
fold in 1 tbsp ground almonds with flour.
Source: Choice Cooking, Canadian Diabetes Association c. 1986 Shared
by Elizabeth Rodier