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dietary
Carb Safe ≤ 30g	Low Carb ≤ 15g	Very Low Carb ≤ 3g
Low Cholesterol ≤ 60mg (main dish) ≤ 20mg (all others)	Low Calorie ≤ 360 calories (main dish) ≤ 120 calories (all others)	Low Saturated Fat ≤ 3g (main dish) ≤ 1g (all others)
total time
≤ 10 minutes	≤ 20 minutes	≤ 30 minutes
Difficulty
Easy	Intermediate	Difficult

Minty Leprechaun/Mistletoe Cookies

Source: Every Day's A Holiday Diabetic Cookbook, by Art Ginsburg (aka Mr. Food), and featuring Nicole Johnson, Miss America 1999, ©2002 by Cogin, Inc.

Mint and chocolate meringue cookies that are perfect for the holidays

Rating:
Prep Time:	10 minutes
Cook Time:	10 minutes
Difficulty:	Intermediate

Nutrition Facts

Makes 24 servings
Amount Per Serving

Calories	25.7

Total Carbs	4.2 g

Dietary Fiber	0.0 g

Sugars	2.0 g

Total Fat	0.9 g

Saturated Fat	0.5 g

Unsaturated Fat	0.0 g

Potassium	4.6 mg

Protein	0.5 g

Sodium	4.6 mg

Dietary Exchanges 0.9 Fat, 0.2 Other Carbs,

See the Detailed Nutritional Analysis

Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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Servings

Ingredients

2.0
2 each egg whites 0.125
0.125 tsp green food coloring 0.5
0 1/2 tsp vanilla extract 0.125
0.125 tsp mint extract 0.3333
0.3333 cup sugar 0.3333
0.3333 cup semi sweet chocolate chips

Directions

Preheat oven to 325 degrees F. Coat nonstick baking sheets with nonstick cooking spray.
In a large bowl, beat the egg whites, food color, and vanilla and mint extract with an electric mixer until soft peaks form. Gradually beat in the sugar; beat until stiff peaks form.
Fold in the chocolate chips, then drop by tablespoonfuls onto the baking sheets.
Bake for 10 minutes. Turn off the oven but leave the cookies in the oven until cool.