1\/2 C. cake flour, sifted
\n3\/4 tsp. baking powder
\n1\/4 tsp. salt
\n3 eggs, separated
\n1\/2 tsp. almond extract
\n1\/4 tsp. vanilla extract
\n6 T. sugar<\/p>\n
Preheat oven to 350 degrees. Sift together flour, baking powder, and saltsp. Beat egg yolks in a small bowl, rapidly, until very thick and lemon colored, adding almond and vanilla flavorings during the beating. With clean beaters, beat the egg whites until stiff and shiny; begin to add sugar, not more than 1 T. at a time, and beat constantly. Continue to beat rapidly until whites are very stiff and glossy. Gently fold in the beaten egg yolks. In the same manner fold in the dry ingredients until well mixed. Using a small spatula and a measuring T., measure and droop onto ungreased baking sheets, spacing 2 inches apartsp. Bake for 10 minutes until light and golden brown. Remove at once from sheet to cool.<\/p>\n
Yield: 39 cookies
\nServing Size: 3 cookies<\/p>\n
Calories: 50
\nFat: .9g
\nFiber: 0g<\/p>\n","protected":false},"excerpt":{"rendered":"
1\/2 C. cake flour, sifted 3\/4 tsp. baking powder 1\/4 tsp. salt 3 eggs, separated 1\/2 tsp. almond extract 1\/4 tsp. vanilla extract 6 T. sugar Preheat oven to 350 degrees. Sift together flour, baking powder, and saltsp. Beat egg yolks in a small bowl, rapidly, until very thick and lemon colored, adding almond and vanilla flavorings during the beating. With clean beaters, beat the egg whites until stiff and shiny; begin to add sugar, not more than 1 T….<\/p>\n