Ingredients
- 3 large egg whites, at room temperature
- 1/4 tsp cream of tartar
- 3/4 cup sugar
- 1/4 cup canned cranberry sauce, whole berry
- 1/3 cup dried cranberries, about 80 cranberries
Directions
- Preheat oven to 200°F. Coat 2 large sheet pans with cooking spray or
cover with parchment paper.
- Using an electric mixer, beat egg whites and cream of tartar until stiff
peaks form; gradually beat in sugar until mixture is very stiff and shiny.
Stir in cranberry sauce (you can add a few drops of red food coloring at
this point, if desired); beat for 1 minute.
- Drop batter by teaspoonfuls onto prepared sheet pans; press 1 dried
cranberry into the top of each cookie.
- Bake for 2 hours. Cool completely before removing from pans. Store in
airtight containers. Yields about 4 cookies per serving
Serves | 20
POINTS per serving | 1
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