1/4 c Light margarine
1/2 c Sugar
2 Egg whites
1/2 ts Almond food extract
4 dr Yellow food coloring
1 c Flour
1/2 ts Baking soda
12 Toasted almonds; cut in half
Preheat oven to 375°F. Spray cookie sheet with oil spray. In bowl,
cream margarine and sugar until light and fluffy. Add egg whites
with almond extract, and food coloring; mix well and set aside.
Sift the flour, baking soda, and salt; add to the creamed mixture.
Knead only long enough to blend, but not toughen, to dough. Spoon
onto prepared cookie sheet, about 3/4" balls. Top with almonds.
Bake for 12 minutes.
Per serving: O g carbs; 1 g fat; 43 cal
Exchanges: 1/2 Bread
Brought to you and yours by Nancy O'Brion and her Meal-Master.
