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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 pro, 40 g carb,
4 g fat, 0 mg chol, 15 mg sod.
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 ounces semi-sweet
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 inches 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 pro, 17 g carb,
5 g fat, 8 mg chol, 106 mg sod.
VARIATIONS
2 cups raisins, coconut, or chopped walnuts may be
substituted for chocolate chips.