| 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 XXAZ71A@prodigy.com (MRS NAOMI R SANDERS) on Jun 27, 1997
A Message from our Provider:
“I have held many things in my hands, and I have lost them all; but whatever I have placed in God’s hands, that, I still possess. #Corrie ten Boom”
Nutrition (calculated from recipe ingredients)
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Calories: 2177
Calories From Fat: 1004
Total Fat: 122.3g
Cholesterol: 0mg
Sodium: 134.8mg
Potassium: 1094.1mg
Carbohydrates: 269.6g
Fiber: 25g
Sugar: 140.3g
Protein: 43.4g