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Crisp and chewy as a macaroon but low-fat.

THESE SIMPLE, LOW-fat cookies are made without shortening or egg yolk. Cereal or ground almonds (which contribute some fat but no cholesterol) fill in for flour; egg white holds the dough together. All freeze well.

Graham Cracker

Cracke Cookies

1 large egg white 1/8 teaspoon cream of tartar 1 1/4 cups powdered sugar 2 tablespoons malted milk powder 1/2 cup finely crushed graham cracker crumbs 1/4 cup semisweet chocolate baking chips

In a bowl, mix egg white, cram of tartar, sugar, and malted milk. Beat with a mixer on high speed until thick and smooth. Sitr in crumbs.

Oil and flour 3 nonstick, 12- by 15-inch baking sheets (or lightly coat plain sheets with cooking oil spray, then flour). Drop dough on pans in 1 1/2-teaspoon mounds 3 inches apart. Lightly press chocolate chips equally into mounds.

Bake in a 375[deg] oven until golden brown, 7 to 9 minutes. Alternate pan positions after 4 minutes. Cool the cookies on pans for 1 minute, then transfer them with a spatula to racks. Serve, or let cool and store airtight up to 3 days. Makes about 1 1/2 dozen cookies.

Per cooky: 49 cal.; 0.5 g protein; 0.9 g fat (0.4 sat.); 9.9 g carbo.; 26 mg sodium; 0.2 mg chol.

Nugget Cruchn Cookies

Follow directions for graham cracker crackle cookies (preceding), using 1/2 cup crunchy nut-like cereal nuggets instead of graham cracker crumbs. Also omit chocolate baking chips.

Bake in a 375[deg] oven until golden brown, 7 to 9 minutes; alternate pan positions after 4 minutes. Cool cookies on pans for 1 minute, then transfer with a spatula to racks. Serve, or let cool and store airtight up to 3 days. Makes about 1 1/2 dozen.

Per cooky: 52 cal.; 0.8 g protein; 0.1 g fat (0.1 g sat.); 12 g carbo.; 34 mg sodim; 0.3 mg chol.

Corn Flake Chews

3 cups corn flakes cereal 1 large egg white 1/8 teaspoon cream of tartar 1 1/4 cups powdered sugar 2 tablespoons malted milk powder

In a blender or food processor, whirl 2 1/2 cups cereal until finely ground; set aside. In a bowl, mix egg white, cream of tartar, sugar, and malted milk powder. Beat with a mixer on high speed until thick and smooth. Stir in ground cereal and cereal flakes.

Oil and flour 2 nonstick, 12- by 15-inch baking sheets (or lightly coat plain sheets with cooking oil spray, then flour). Drop dough in 1 1/2-teaspoon mounds 2 inches apart on pans.

Bake in a 375[deg] oven until golden brown, 8 to 10 minutes; alternate pan positions after 4 minutes. Cool the cookies on pans for 1 minute; transfer them with a spatula to racks. Serve, or let cool and store airtight up to 3 days. Makes about 12 dozen cookies.

Per cooky: 33 cal.; 0.4 g protein; 0.1 g fat (0 g sat.); 7.6 g carbo.; 37 mg sodium; 0.2 mg chol.

Chocolate Almond

Cookies

3/4 cup almonds 1 large egg white 1/8 teaspoon cream of tartar 1 1/4 cups powdered sugar 2 tablespoons unsweetened cocoa

In a blender or food processor, finely grind 1/2 cup almonds; set aside. Whirl remaining almonds until coarsely chopped; set aside.

In a bowl, mix egg white, cream of tartar, powdered sugar, and cocoa. Beat at high speed with a mixer until thick and smoothly blended. Stir in ground an chopped almonds.

Oil and flour 2 nonstick, 12- by 15-inch baking sheets (or lightly coat plain sheets with cooking oil spray, then flour). Drop dough in 1 1/2-teaspoon mounds 2 inches apart on pans.

Bake in a 375[deg] oven until cookies are crisp outside but still soft inside (cut 1 to test), 10 to 12 minutes; switch pan positions after 5 minutes. Transfer cookies with a spatula to racks. Serve, or let cool and store airtight up to 3 days. Makes about 2 dozen cookies.

Per cooky: 50 cal.; 1 g protein; 2.2 g fat (0.2 g sat.); 7.3 g carbo.; 2.8 mg sodium; 0 mg chol.
COPYRIGHT 1991 Sunset Publishing Corp.
No portion of this article can be reproduced without the express written permission from the copyright holder.
Copyright 1991 Gale, Cengage Learning. All rights reserved.

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Title Annotation:includes recipes
Publication:Sunset
Date:Oct 1, 1991
Words:704
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