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3 cups sugar
3
⁄4 cup light corn syrup
1
⁄2 cup water
2 egg whites
1 teaspoon almond
extract
1 cup chopped
walnuts or pecans
Place sugar, corn syrup, and water in heavy
saucepan. Cook and stir over medium heat to
hard ball stage (248°F). Remove from heat and
let stand until temperature drops to 220°F,
without stirring.
Place egg whites in mixer bowl. Attach bowl and
wire whip to mixer. Turn to Speed 8 and whip
about 1 minute, or until soft peaks form.
Gradually add syrup in a fine stream and whip
about 2
1
⁄2 minutes longer.
Turn to Speed 4. Add almond extract and whip
20 to 25 minutes, or until mixture starts to
become dry. Turn to Stir Speed and add walnuts,
mixing just until blended.
Drop mixture from measuring tablespoon onto
waxed paper or greased baking sheet to form
patties.
Yield: 20 servings (2 pieces per serving).
Per serving: About 192 cal, 2 g protein, 40 g
carb, 4 g fat, 0 mg chol, 15 mg sodium.
Chocolate Chip Cookies
1 cup granulated
sugar
1 cup brown sugar
1 cup butter or
margarine,
softened
2 eggs
1
1
⁄2 teaspoons vanilla
1 teaspoon baking
soda
1 teaspoon salt
3 cups all-purpose
flour
12 oz semisweet
chocolate chips
Place sugars, butter, eggs, and vanilla in mixer
bowl. Attach bowl and flat beater to mixer. Turn
to Speed 2 and mix about 30 seconds. Stop and
scrape bowl. Turn to Speed 4 and beat about
30 seconds. Stop and scrape bowl.
Turn to Stir Speed. Gradually add baking soda,
salt, and flour to sugar mixture and mix about
2 minutes. Turn to Speed 2 and mix about
30 seconds. Stop mixer and scrape bowl. Add
chocolate chips. Turn to Stir Speed and mix
about 15 seconds.
Drop by rounded teaspoonfuls onto greased
baking sheets, about 2" apart. Bake at 375°F for
10 to 12 minutes. Remove from baking sheets
immediately and cool on wire racks.
Yield: 54 servings (1 cookie per serving).
Per serving: About 117 cal, 1 g protein, 17 g
carb, 5 g fat, 8 mg chol, 106 mg sodium.
VARIATIONS
2 cups raisins, coconut, or chopped walnuts may
be substituted for chocolate chips.