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:
1. 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.
2. In shallow pan over
medium-high heat, toast almonds until lightly browned, about 15 minutes,
stirring several times. Set aside.
3. 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.
4. Drop mixture by
teaspoon onto baking sheets 3 inches apart, to make 25 cookies.
5. 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.
6. 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.
7. 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 1 g,
Cholesterol
mg,
Sodium 15 mg
Carbohydrates 8 g
Courtesy Of: www.aicr.org
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