Skinny Pistachio Thins

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

Preheat oven to 375ºF. Line large cookie sheets with foil or parchment paper. If using foil, lightly grease the foil; set aside.

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

Beat egg whites with an electric mixer on medium speed until soft peaks form (tips curl). Gradually add sugar, beating on high speed until stiff peaks form (tips stand straight). Add food coloring and mix until combined and desired color.

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

For each cookie, drop 1 level tablespoon of the batter onto prepared cookie sheet, 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; lift cookies off parchment paper or foil and place on wire racks.

Calorie per cookie: 43, Fat: 1.7 (mostly healthy fat), Cholesterol: 0, Sodium: 14, Potassium: 29, Carbs: 6, Fiber: .06, Sugar: 4, Protein: 1.2