Combine the eggs and sugar in a heavy saucepan and whisk constantly over low heat until the mixture is lukewarm and light in texture, about 3-5 minutes. Remove from heat and whisk until cool; gradually stir in the flour until the batter is smooth. Preheat oven to 375 degrees. Butter 2 baking sheets and drop the batter by teaspoonfuls onto the pan, leaving about 1 inch between cookies. Let sit 5 minutes. Place 4 or 5 pine nuts on top of each cookie and let them sit another 5 minutes. Bake for 12-15 minutes or until golden brown. Remove from the baking sheets while still warm and let cool on racks. [Makes about 36 cookies. 35 cals, 0.7g fat] Recipes featured at Melissas Specialty foods http://www.melissas.com Sept 1998. Mastercook versions firstname.lastname@example.org Notes: Information and recipe adapted from Southwest The Beautiful Cookbook; recipes by Barbara Pool Fenzl, text by Norman Kolpas, CollinsPublishers San Francisco, 1994. Recipe by: Southwest The Beautiful Cookbook Posted to EAT-LF Digest by Pat Hanneman
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (29g)|
|Recipe Makes: 36|
|Calories from Fat: 18 (22%)|
|Amt Per Serving||% DV|
|Total Fat 2.1g||3 %|
|Saturated Fat 0.5g||2 %|
|Monounsaturated Fat 0.7g|
|Polyunsanturated Fat 0.5g|
|Cholesterol 58.8mg||18 %|
|Sodium 63.6mg||2 %|
|Potassium 28.7mg||1 %|
|Total Carbohydrate 14g||4 %|
|Dietary Fiber 0.1g||1 %|
|Sugars, other 13.8g|
|Protein 2.2g||3 %|
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Calories per serving: 82
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