| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Grains | Cookie | 36 | Servings | |
INGREDIENTS
| 2 | c | Sifted all-purpose flour |
| 1 | ts | Baking powder |
| 1/4 | ts | Baking soda |
| 1/4 | ts | Salt |
| 3/4 | c | Butter or margarine; softened |
| 1/2 | c | Granulated sugar |
| 1/2 | c | Dark brown sugar; firmly packed |
| 3 | Eggs; separated | |
| 1 | ts | Vanilla extract |
| 1 | pk | (6-oz) semisweet chocolate pieces |
| 1 | c | Shredded coconut |
| 3/4 | c | Chopped walnuts |
| 1 | c | Dark brown sugar; firmly packed |
INSTRUCTIONS
Heat oven to 350 degrees. Grease a 12-3/4 by 9 by 2-inch pan with unsalted shortening and dust lightly with flour. Sift together flour, baking powder, baking soda and salt. Work butter in a bowl until creamy; add granulated sugar and beat until blended. Add egg yolks and vanilla; beat well. Mix in sifted dry ingredients. Pour batter into prepared pan. Sprinkle with chocolate pieces, coconut and nuts. In a bowl beat egg whites until stiff peaks form; gradually add the 1 cup brown sugar and beat until stiff but not dry. Spread meringue on top of chocolate-nut mixture. Bake 35-40 minutes. Cool in pan on wire cake rack and cut into 2x1-1/2 inch bars. Makes approximately 36 bars. FROM CAROLE ANDERSON, REDBOOK, DEC 1972, "THE GREAT CHRISTMAS COOKIE-SWAP COOKBOOK" From a collection of my mother's (Judy Hosey) recipe box which contained lots of her favorite recipes, clippings, etc. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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