cookie sheet with nonstick cooking spray. Beat the egg white with an electric mixer on high speed until foamy. Add the cream of tartar and continue beating. Gradually add the sugar and beat until stiff peaks form. Add the almond and vanilla extracts and beat on medium speed just until blended. Fold the almonds and oats into the meringue. Drop the batter by rounded teaspoonfuls onto the cookie sheet and bake for 15 minutes, or until the cookies are lightly browned. Lift them off of the cookie sheet very carefully as they are fragile. Cool on a wire rack. Penny Halsey (ATBN65B).
