Recipe - Orangelemon Crisps

2 Eggs, separated
One half teaspoon Baking powder
1 pn Salt
One fourth cup Sugar
2 teaspoon Orange/lemon peel
1 teaspoon Orange/lemon juice
1/3 cup Flour

Line two cookie sheets with brown paper or baking paper (computer paper
works but wax paper sticks to cookie sheets). Beat egg whites until frothy.
Add baking powder and salt, continue beating until soft peaks form.

Add sugar and ontinue beating until stiff peaks form. Beat together egg
yolks and vanilla with a fork. Fold into beaten egg whites just until
combined. Sift flour over egg mixture and fold in until batter is smooth
an vryliht [K
rop 2ts a atie on paper. Bake at 375 about 10 min until golden brown,
cool 10 minutes, remove from paper. Place cookies on a baking sheet, turn
off the oven heat and return cookies to the oven about 10 min to crisp.
Store in a covered container.

Makes 36 cookies, 4 cookies per serving 1 fruit & veg. choice 9 g
carbohydrate, 2 g protein, 1 g fat, 53 calories

Variation: Substitute 2 tsp almond extract for the peel/juice and fold in
1 tbsp ground almonds with flour.

Source: Choice Cooking, Canadian Diabetes Association c. 1986 Shared by
Elizabeth Rodier