| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy, Grains |
Canadian |
Cookies, Chocolate |
44 |
Servings |
INGREDIENTS
| 3 |
|
Egg whites |
| 1/4 |
ts |
Cream of tartar |
| 3/4 |
c |
Granulated sugar |
| 1/2 |
c |
Finely chopped pecans or walnuts |
| 1/4 |
c |
Sifted unsweetened cocoa powder |
| 1/2 |
ts |
Vanilla |
| 1 |
pn |
Salt |
INSTRUCTIONS
Beat egg whites with cream of tartar until soft peaks form. Gradually beat
in sugar until stiff glossy peaks form. Fold in pecans, cocoa powder,
vanilla and salt. Spoon into pastry bag fitted with 1/2 inch tip. Pipe 1
inch kisses, about 1-1/2 inches apart, onto lightly greased baking sheets.
Bake in 250F oven for about 45 minutes or until outside is firm but inside
slightly soft. Let cool on racks. Store at room temperature, covered with
plastic wrap, for up to 5 days. Makes about 44 cookies.
Origin: Canadian Living, December 1991. Shared by: Sharon Stevens
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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