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Almond Thin Crisp Cookies

Good morning,

Well it’s Monday and I am back to routine, Blah!  I had the last 9 days off and it was so nice.  It’s going to be hard to go back to work, I’m going to miss spending my day with my babies (dogs).  For time off, I didn’t really do to much, just some baking, cleaning the house, Christmas shopping and just relaxing.  Sometimes it’s just nice to take time off and have nothing planned.  Do you ever do that?

Sunday I made my cookies for the Great Food Blogger Cookie Swap and I even Federal Expressed them out.  Hope they make it in one shape and I hope the people that receive them will enjoy them.  I can’t wait to see what cookies I get.  Speaking of cookies, I made a nice cookie  a couple of weeks ago that I have been wanting to share with you.  There Almond Thins, otherwise known as the perfect meringue cookie!

These cookies are light and airy, and only made with a few ingredients.

I just love simple and tasty!  I would of made them for the Swap, but I think they would of been to delicate to ship.

Almond Thin Crisp Cookies


2 egg whites

1/2 cup very finely chopped toasted almonds and/or pecans

3 tablespoons butter, melted

1/2 teaspoon vanilla

1/2 cup sugar

1/2 cup flour


In a medium bowl let egg whites stand at room temperature for 30 minutes.

Preheat oven to 375 degrees F. Line large cookie sheets with  parchment paper.

In a small bowl combine almonds, butter, and vanilla; set aside.

Beat egg whites with an electric mixer on medium speed until soft peaks form (tips curl). Gradually add sugar, beating on high speed until stiff peaks form (tips stand straight).

Fold in about half of the flour. Gently stir in almond mixture.

Fold in the remaining flour until thoroughly combined.

For each cookie, drop 1 level tablespoon of the batter onto prepared cookie sheets, leaving 2 inches between mounds. Using the back of a spoon, spread each mound into a 2-inch circle. If necessary, coat the back of the spoon with nonstick cooking spray to prevent sticking.

Bake for 6 to 8 minutes or until cookies are just golden brown around edges and centers are set.

Cool cookies completely on cookie sheets; lift cookies off parchment paper  place on wire racks.

Makes 26 Cookies

Calories per Cookie:  44,  Fat:  2,  Sodium:  15,  Potassium:  17,  Carbs:  6,  Fiber:  .05,  Sugar:  3.9,  Protein:  1.1


My weekly check in

Well this week I ate pretty good, with some downfalls, but I stayed within calorie ranges everyday.  My newest thing is I’m really going to try to stay from sugar, nothing over 9 grams except for fruit.  I found when I eat sugar I crave more sugar, more so then when I crave carbs.  Not saying I’ll cut it out completely I wouldn’t survive if I did, I’m just going to make an extra effort to really cut back.  I love healthy, natural foods so this shouldn’t be a problem for me.  Crossing fingers!  By the way these Almond Thins fall under the healthy category, at only 4 grams of sugar.  😉

For exercise I did pretty good, I made my goal but not by much.  For being home, I found myself busy with other things that I only managed to get in about 45 minutes in the mornings.  I have been working out to Chris Fryteg on Exercise TV and I am really liking her workout.  It’s the Extreme 10lbs Slim Down.    Her total body circuit it a really good workout and I have been using 10lbs hand weights, I really feel it after her workout.  I love that!  I also have been doing her kickboxing.  My only slip up is not doing my Ab workout before I go to bed.  I just have been so tired that I didn’t care and just want to sleep.

This weeks exercise routine

Sunday – Nothing, rest day

Monday – 40 Min.  Circuit Training w/10lbs Hand Weights, 20 Min Pilates

Tuesday – 40 Minutes Kickboxing, 10 Minute vigorous jump roping

Wednesday – 40 Minutes Circuit Training w/ 10lbs Hand Weights

Thursday – 40 Minutes Kickboxing

Black Friday – Nothing, walked for 7 or so hours shopping

Saturday – 40 Minutes Circuit Training

Have a wonderful week!!!

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