"baby cookies" Almond Macaroons

Last evening I finished sewing 2 sleeper sacks for my twin grandsons and baked them baby cookies!! Boxed them up for grandpa to take to UPS this morning.

I first saw this recipe in Controlling Your Fat Tooth by Joseph C. Piscatella.  It is a terrific cookie with only 3 ingredients.  It can be dropped by teaspoons or pushed through a cookie press.  It is a delicately crisp on the outside and moist and chewy on the inside cookie.  I don't have to worry about additives with these sweet treats.

 Here is the recipe:

"baby cookies"
8 oz. almond paste
1/3 c. sugar
1/4 c. egg white


Preheat oven to 350 degrees and cover baking sheet with parchment paper. I have used brown paper in a pinch but it did not work as well.

Cut the almond paste to the size of dice and put into the bowl of a stand mixer, add sugar and combine till a crumble. Add egg white and mix for 5 minutes. You can do this with a portable mixer but know you will have to stand and beat for the 5 minutes.

Drop by teaspoons full or use a pastry bag with a large star tip and place 1" apart on the prepared pan.

Bake 18 to 20 minutes. After you remove these from the oven let them sit for 5 minutes before removing from the pan to finish cooling. Store in an airtight container. Makes 1-2 doz.

Approximate Nutritional content per cookie :
86 calories
3 g. fat
32 % of the calories per cookie are from fat
14 g. carbohydrates
2 g. protein
0 cholesterol
8 mg. sodium
Tr. fiber

Note : I have seen these cookies made with the addition of 1/8 t. of almond extract and seen them called almond macaroons!!