Mexican Cinnamon Chocolate Cookies(Low Fat) |
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Prep Time: 25 Minutes Cook Time: 50 Minutes |
Ready In: 75 Minutes Servings: 8 |
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These light cookies go well after a Mexican meal, served with Mexican brewed coffee, or Nescafe's Classico (instant). Ingredients:
6 egg whites, at room temperature |
1 pinch cream of tartar |
1 cup granulated sugar |
1/8 teaspoon cinnamon |
2 tablespoons cocoa powder |
1/3 cup pecans, finely chopped and toasted |
1/2 teaspoon vanilla |
Directions:
1. Preheat the oven to 275 degrees F.
2. Whip the egg whites until frothy.
3. Add the cream of tartar and whip on medium speed until they turn white.
4. Slowly add the sugar, whipping constantly, until the whites are stiff and glossy.
5. Sift the cocoa powder and cinnamon over the whites and gently fold cocoa, vanilla and pecans into the egg whites.
6. Drop about 1 1/2 tablespoons batter on parchment-lined cookie sheets, several inches apart.
7. Bake for 35 minutes, then turn off oven and leave the cookie in for 15 minutes with the door closed.
8. cool and store in an airtight container.
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