Ingredients:
Canola oil spray
1/3 cup sliced almonds
1 large egg white, at room
temperature
Pinch salt
Pinch cream of tartar
1/4 tsp. rum-flavored extract
2 Tbsp. granulated sugar
3 Tbsp. lightly-packed dark
brown sugar
1/2 cup chopped dates
1/2 cup raisins
Instructions:
Set 2 oven racks at top and
bottom thirds of oven. Preheat oven to 300 degrees. Spray 2
non-stick baking sheets generously with oil spray.
In shallow pan over medium-high
heat, toast almonds until lightly browned, about 15 minutes, stirring several
times. Set aside.
In clean, dry bowl, beat
egg white with salt and cream of tartar until soft peaks form. Add
rum extract. While beating, gradually sprinkle in granulated sugar.
Beat in dark brown sugar 1 tablespoon at a time. Fold in dates, raisins
and almonds.
Drop mixture by teaspoon
onto baking sheets 3 inches apart, to make 25 cookies.
Stagger pans on separate
racks so lower pan is not directly below top pan. Bake cookies 10
minutes. Switch pans to opposite racks. Bake 10 minutes more
or until cookies are light brown, firm and feel dry to the touch.
Turn off oven. Let
cookies sit in oven 20 minutes.
Remove from oven and cool
completely on baking sheets. Using metal spatula, gently remove cookies
from sheets.
If not served immediately,
store in airtight container, with wax paper between layers, up to 3 days.
Crisp on the outside and
slightly chewy inside on the first day, they later become chewy throughout.
Serves: 25
Nutrition Facts:
Serving: 1
Calories 37 g
Fat 0 g,
Cholesterol mg,
Sodium 15 mg
Carbohydrates 8 g
Courtesy Of: aicr.org
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