Pistachio-Ginger Thins

http://www.eatingwell.com/recipes/pistachio_ginger_thins.html

These pistachio-ginger cookies make a fine accompaniment to a fruit compote.

2 dozen cookies | Active Time: 20 minutes | Total Time: 45 minutes

Ingredients

• 2 tablespoons butter
• 1/4 cup chopped skinned pistachios, rinsed if salted
• 1/2 cup sugar
• 6 tablespoons all-purpose flour
• 2 large egg whites
• 1/4 teaspoon ground ginger

Preparation

1. Preheat oven to 300°F. Coat 2 baking sheets with cooking spray.
2. Melt butter in a saucepan over medium heat. Add pistachios and stir until the butter is lightly browned, about 1 minute. Transfer the mixture to a bowl. Whisk in sugar. Add flour, egg whites and ginger and whisk until smooth. Drop the batter by heaping teaspoonfuls, about 2 inches apart, onto the prepared baking sheets. Bake, one sheet at a time, until golden, 12 to 15 minutes. Immediately transfer the cookies with a spatula to a rack to cool. If the cookies begin to stick before all are removed, return the pan briefly to the oven.

Nutrition

Per cookie : 41 Calories; 2 g Fat; 1 g Sat; 0 g Mono; 3 mg Cholesterol; 6 g Carbohydrates; 1 g Protein; 0 g Fiber; 5 mg Sodium; 21 mg Potassium

1/2 Carbohydrate Serving

Exchanges: 1/2 other carbohydrate

Tips & Notes

• Make Ahead Tip: Store in an airtight container for up to 1 week.