3 large egg white(s), at room temperature (or the egg whites in a carton)
1/4 t cream of tartar
3/4 c sugar or splenda
1/4 c canned cranberry sauce, whole berry
1/3 c dried cranberries, about 80 cranberries
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. Gradually fold in cranberry sauce (you can add a few drops of red food coloring at this point, if desired) while beating 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.
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