| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
|
Cookie |
1 |
Servings |
INGREDIENTS
| 1/2 |
c |
Butter |
| 1 |
c |
Sugar |
| 2 |
|
Eggs; beaten |
| 1/2 |
ts |
Salt |
| 1 1/2 |
c |
Flour |
| 1 |
ts |
Baking powder |
| 1/2 |
ts |
Vanilla |
| 1 |
c |
Brown sugar |
| 1 |
|
Egg white; stiffly beaten |
| 1 |
c |
Pecans |
INSTRUCTIONS
FROSTING
Cream butter and sugar. Add eggs. Mix well. Add sifted dry ingredients and
vanilla. Spread the batter onto long baking sheet as thin as possible.
Spread with frosting before baking. Frosting: Fold sugar into egg white.
Spread onto batter. Sprinkle with chopped pecans. Bake at 325 for 15
minutes or until light golden brown. Cut into squares.
MRS GILBERT BONNER (SUSIE)
BLACKTON, AR
From the book <High Cotton Cookin'>, Marvell Academy Mothers Assn, Marvell,
AR 72366, ISBN 0-918544-14-9, downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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