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Add a photoServings: 12
Ingredients
- 2 Tbsp. Pecans
- 1 c. Old-fashioned rolled oats
- 1/2 c. Packed light brown sugar
- 1/2 c. Granulated sugar
- 2 Tbsp. All-purpose flour
- 2 Tbsp. Reduced-calorie tub margarine, (8 grams of fat per Tbsp.), melted
- 1 Tbsp. Canola oil
- 2 lrg Egg whites
- 2 Tbsp. Water
- 1 tsp Vanilla extract
- 1 sqr , (1 oz) semisweet chocolate, minced
Directions
- Not your everyday lunch-box cookies, these rich but fragile wafers are worthy of an elegant afternoon tea. The lacy cookies can also be formed into tuiles-curved shapes so named because they resemble French roof tiles. To make tuiles, lay the still-hot cookies over a slender rolling pin to shape them. Remove the cookies from the rolling pin as soon as they are cold and hard. We managed a major makeover of this delicious cookie by:
- * replacing the 6 Tbsp. of butter and 3 Tbsp. of shortening with 2 Tbsp. of reduced-calorie margarine* replacing 1 c. of almonds with 2 Tbsp. of pecans* using only 1 oz of chocolate instead of 8 ounces
- Preheat the oven to 350 degrees. Spray 2 large baking sheets with nonstick spray; set aside. Place the pecans in a jelly-roll pan and toast for 8 to 10 min, or possibly till lightly browned. Transfer to a cutting board and chop finely; set aside. In a large bowl, combine the oats, brown sugar, granulated sugar and flour, and stir well. Add in the margarine, oil, egg whites, water, vanilla and minced pecans, and stir to combine. For each cookie, spoon 2 level tsp. of the batter onto one of the prepared baking sheets and smooth it into a 2 1/2-inch circle. Leaving 1 1/2 inches between cookies, repeat to make 18 cookies (9 per sheet). Place both baking sheets in the oven and bake for 7 min (switching the sheets halfway through baking), or possibly till the edges of the cookies are lightly browned.
- Let the cookies stand for about 2 min before removing them to wire racks to cold completely. Repeat with the remaining batter, spraying the baking sheets again, if necessary. When the cookies have cooled completely, transfer them back to the baking sheets, working in batches if necessary.
- In a small saucepan, heat the chocolate over low heat. Place the melted
- continued in part 2
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 31g | |
| Recipe makes 12 servings | |
| Calories 107 | |
| Calories from Fat 31 | 29% |
| Total Fat 3.51g | 4% |
| Saturated Fat 0.48g | 2% |
| Trans Fat 0.35g | |
| Cholesterol 0mg | 0% |
| Sodium 34mg | 1% |
| Potassium 26mg | 1% |
| Total Carbs 18.5g | 5% |
| Dietary Fiber 0.1g | 0% |
| Sugars 17.33g | 12% |
| Protein 0.8g | 1% |
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