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LOW-FAT BAKING

Thin and Not So Rich

April 22, 1993|DONNA DEANE | TIMES FOOD STYLIST

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.

Be sure to remove the cookies from the oven as soon as they turn golden brown and put them on a wire rack to cool and turn crisp. 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 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. (Reserve egg yolks for another use.) 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. Remove to wire rack to cool. Sprinkle with powdered sugar to taste. Makes 2 dozen cookies.

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

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