Almond Thin Crisp Coolies

In a medium bowl let egg whites stand at room temperature for 30 minutes.

Preheat oven to 375 degrees F. Line large cookie sheets with parchment paper.

In a small bowl combine almonds, butter, and vanilla; set aside.

Beat egg whites with an electric mixer on medium speed until soft peaks form (tips will curl). Gradually add sugar, beating on high speed until stiff peaks form (tips stand straight).

Fold in about half of the flour. Gently stir in almond mixture. Fold in the remaining flour until thoroughly combined.

For each cookie, drop 1 level tablespoon of the batter onto prepared cookie sheets, leaving 2 inches between mounds. Using the back of a spoon, spread each mound into a 2-inch circle. If necessary, coat the back of the spoon with nonstick cooking spray to prevent sticking.

Bake for 6 to 8 minutes or until cookies are just golden brown around edges and centers are set.

Cool cookies completely on cookie sheets; then lift cookies off parchment paper and place on wire racks.

Makes 26 cookies.

Calories per cookie: 44, Fat: 2, Sodium: 15, Potassium: 17, Carbs: 6, Fiber: .05, Sugar: 3.9, Protein: 1.1