Big cookies for a low-fat diet

July 25, 1993|By Donna Deane | Donna Deane,Los Angeles Times

These crisp, delicate, wafer-thin cookies are satisfying, yet low in fat. At only four grams of fat for each huge cookie, they make the perfect accompaniment to a dish of nonfat frozen yogurt.

Bake them three or four cookies at a time on a large baking sheet to allow ample room for the cookies to spread out.

If you have any difficulty taking them off the pans, return them to the oven to bake a minute or two longer.

Pine nut crisps

Makes 24 cookies

1 cup granulated sugar

1/2 cup flour

6 egg whites

1 teaspoon vanilla

1/8 teaspoon orange extract

2 tablespoons butter, melted

3/4 cup pine nuts

powdered sugar

Combine granulated sugar, flour and unbeaten egg whites. Stir to blend. Add vanilla, orange extract and butter. Fold in pine nuts. Drop by tablespoons onto lightly buttered baking sheets. Spread batter in 3-inch circles.

Bake 3 or 4 at time on large baking sheet. Bake at 350 degrees 8 to 10 minutes or until browned. Immediately remove to wire rack to cool and become crisp. Sprinkle with powdered sugar to taste.


Each cookie contains about: 79 calories; 23 milligrams sodium; 3 milligrams cholesterol; 4 grams fat; 11 grams carbohydrates; 2 grams protein; 0.05 grams fiber.

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