| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs | Cookies | 1 | Recipe | |
INGREDIENTS
| 1 | c | Light brown sugar, packed |
| 1 | tb | Flour |
| 1/2 | ts | Salt |
| 1 | Egg white, stiffly beaten | |
| 1 | ts | Vanilla |
| 2 1/2 | c | Pecan halves |
INSTRUCTIONS
Add 1 teaspoon vanilla (no more) to stiffly beaten egg whites, fold in the brown sugar, flour and salt, and add the pecans. Place either small clusters, or individual halves on well greased cookie sheets, or parchment paper and bake at 275F. 20- 30 minutes. Immediately remove from sheet to cooling rack if they were baked directly on the cookie sheet, o before peeling from the paper. Cool and pack in covered tin. The poster writes: The latest rage down here in the old south is the Bed and Breakfast in ante bellum homes, authentic and faux. It follows that the recipes developed by the maiden aunt who lived on the third floor and crept down to make her cookies in the middle of the night are the most sacred of documents, cherished and guarded, and exploited, and maybe even, heaven forfend, faked. There are several small bakeries born of the B and B who claim this cookie was developed by such a person, and is unique to that family. When I was a child, a looong time ago, this cookie was all the rage, and so easy!! HERE IS MY FAMILY'S SECRET OOOOH What could it be? Lightly toast the pecans first. Cool completely before adding to egg whites. This is sort of a meringue, but not really. It starts off crisp, and will stay that way depending on weather conditions. It gets chewy after awhile and is still delicious. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
A Message from our Provider:
“God is waiting for you”