Banana Cookies

Ingredients:

vegetable cooking spray 1/3 cup pecan halves 3/4 cup cake flour 1 tsp. baking powder 1/2 tsp. salt 1 cup confectioners\' sugar 2 overripe medium bananas 4 large egg whites 1 tbsp. unsalted butter, melted 1 1/2 tsp. vanilla extract

Instructions:

Preheat the oven to 375 degrees. Lightly coat two 12-mold madeleine pans or mini-muffin pans with vegetable cooking spray and lightly flour the molds. Place the pecans in a pie plate and toast in the oven until fragrant, about 8 minutes. Let cool, then chop. In a medium bowl, sift the cake flour with the baking powder, salt and all but 2 1/2 tablespoons of the confectioners\' sugar. Puree the bananas in a food processor or mixer. Add the egg whites, melted butter and vanilla and process/mix until blended. Add the dry ingredients and mix until combined, then gently fold in pecans. Divide the mixture among the 24 mini-muffin or madeleine molds and bake for about 12 minutes, or until puffed and browned. Cool cookies and dust with the remaining 2 1/2 tablespoons of confectioners\' sugar.

Calorie Breakdown:

Per serving calories: 57 fat: 1.5 g