Divine Almond Macaroons

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Title: Divine Almond Macaroons
Categories: Cookies
Yield: 12 servings

1 lg Egg white
1/4 ts Cream of tartar
1/4 c Granulated sugar
1/2 ts Almond extract
1/2 ts Vanilla extract
2 tb Almonds; sliced
1/2 c Rolled oats; old fashioned

Recipe by: The New Dr. Cookie Cookbook Preheat oven to 350 degrees; coat a
cookie sheet with nonstick cooking spray. Beat the egg white with an
electric mixer on high speed until foamy. Add the cream of tartar and
continue beating. Gradually add the sugar and beat until stiff peaks form.
Add the almond and vanilla extracts and beat on medium speed just until
blended. Fold the almonds and oats into the meringue. Drop the batter by
rounded teaspoonfuls onto the cookie sheet and bake for 15 minutes, or
until the cookies are lightly browned. Lift them off of the cookie sheet
very carefully as they are fragile. Cool on a wire rack. Penny Halsey
(ATBN65B).

Nutrition Analysis: 36 calories, 1.1g fat.

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