| 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.
A Message from our Provider:
“There has to be more to life . . .”