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2 egg whites
1/4 tsp. cream of tartar
1/2 cup Splenda (granular)
2 tsp. ground cinnamon
1 tsp. vanilla extract
1/2 tsp. almond extract
1/2 cup chopped pecans or walnuts (optional)
In medium bowl, combine egg whites with cream of tartar and salt; beat with electric mixer until soft peaks form. Fold in cinnamon, vanilla and almond extracts, and nuts. Drop by tablespoonfuls onto greased baking sheets.
Bake at 300 for 30 minutes. Turn off heat and leave cookies in oven,
with door closed, until cooled. Store in airtight container to retain crispness
for up to one week. Makes 2 dozen cookies.