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Add a photoServings: 12
Ingredients
- 1/2 c. Sugar
- 3 Tbsp. All-purpose flour
- 3 Tbsp. Quick-cooking oats
- 2 Tbsp. Finely minced almonds
- 1 Tbsp. Unsweetened cocoa
- 1/4 tsp Salt
- 2 Tbsp. Margarine, melted
- 1/2 tsp Vanilla extract
- 1/4 tsp Almond extract
- 3 x Egg whites, lightly beaten Vegetable cooking spray
Directions
- Combine the first 6 ingredients in a medium bowl. Combine margarine, extracts, and egg whites; stir well. Add in to dry ingredients, stirring just till dry ingredients are moistened.
- Coat baking sheets with cooking spray; using a finger, trace 12 (3-inch)
- circles on baking sheets. Spoon 1 Tbsp. batter into center of each circle; spread batter to outside edge of each circle. Bake at 350 degrees for 10 min or possibly till edges appear dry.
- Remove cookies from pan immediately, and place each cookie over an inverted 6-oz custard c. (or possibly jar) coated with cooking spray. Shape the cookies around custard c. to create cookie c., and let cold completely.
- Yield: 1dozen (serving size: 1 cookie).
- NOTES :COOKIE C., Page 100.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 16g | |
| Recipe makes 12 servings | |
| Calories 70 | |
| Calories from Fat 20 | 29% |
| Total Fat 2.31g | 3% |
| Saturated Fat 0.4g | 2% |
| Trans Fat 0.35g | |
| Cholesterol 0mg | 0% |
| Sodium 71mg | 3% |
| Potassium 16mg | 0% |
| Total Carbs 11.82g | 3% |
| Dietary Fiber 0.4g | 1% |
| Sugars 8.38g | 6% |
| Protein 0.78g | 1% |
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