| 1 | Line two cookie sheets with brown paper or baking paper (computer paper works but wax paper sticks to cookie sheets). |
| 2 | Beat egg whites until frothy. |
| 3 | Add baking powder and salt, continue beating until soft peaks form. |
| 4 | add sugar and ontinue beating until stiff peaks form. |
| 5 | Beat together egg yolks and vanilla with a fork. |
| 6 | Fold into beaten egg whites just until combined. |
| 7 | Sift flour over egg mixture and fold in until batter is smooth an vryliht [k rop 2ts a atie on paper. |
| 8 | Bake at 375 about 10 min until golden brown, cool 10 minutes, remove from paper. |
| 9 | Place cookies on a baking sheet, turn off the oven heat and return cookies to the oven about 10 min to crisp. |
| 10 | Store in a covered container. |
| 11 | makes 36 cookies, 4 cookies per serving 1 fruit & veg. |
| 12 | Choice 9 g carbohydrate, 2 g protein, 1 g fat, 53 calories |
| 13 | variation: substitute 2 tsp almond extract for the peel/juice and fold in 1 tbsp ground almonds with flour. |
