1/4 cup finely chopped pistachios
1/4 cup sugar
1 egg white
1 tablespoon margarine, melted
1 tablespoon all-purpose flour
1/4 teaspoon ground nutmeg
Vegetable cooking spray

Combine first 6 ingredients in a small bowl, stirring well. Coat a cookie sheet heavily with cooking spray, and divide it into four sections. Spoon 1 1/2 teaspoons of batter in the center of each section. Spread each portion of batter evenly with a spatula to make a 4- x 3-inch oval. Bake at 425 for 3 minutes or until edges are golden brown.

Let cool 20 seconds. Loosen cookies with a metal spatula. But leave on cookie sheet. Place one cookie upside down on counter, and quickly roll it lengthwise around the handle of a wooden spoon. Remove cookie, and let cool on a wire rack. Repeat procedure with remaining cookie as quickly as possible. (If cookies become too stiff before rolling, return cookie sheet to oven briefly to soften them.) Continue procedure with remaining cookie batter.