| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Grains | Jewish | 1 | Servings | |
INGREDIENTS
| 2 | Egg whites | |
| 2/3 | c | Sugar |
| 1 | c | Chopped nuts |
| 1 | c | Chocolate chips |
INSTRUCTIONS
Heat oven to 350. Beat egg whits until stiff. add sugar gradually, fold in nuts and chips. Drop by teaspoons on to foil lined cookie sheets. Put in oven, close door and turn off oven. Leave all night. DO NOT PEEK OR OPEN OVEN DOOR. You can freeze unbaked dough for up to 9 months or baked cookies can be frozen for 6 months Posted to JEWISH-FOOD digest V97 #204 by [email protected] (MRS NAOMI R SANDERS) on Jun 27, 1997
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