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April 09, 2012

Comments

Susan

Thanks, Karen. I'll give them a try. Here, though, is one from my mother for your Pesach recipe file. (I don't recall your family having nut allergies.) If our mixer was not so cumbersome, these cookie recipes would be easy.

Forgotten Cookies - 3 doz.

2 egg whites
3/4-cup sugar
1 tsp vanilla
1/4 tsp salt
1 cup broken pecans
1-cup choc. chips (bittersweet better than semi-sweet)

1. Preheat oven to 350. Line 2 cookie sheets with parchment paper (or foil).
2. With electric mixer, beat egg whites until peaks begin to form. Add sugar slowly. Add vanilla & salt & beat until everything is very stiff and very shiny.
3. Fold in pecans and chocolate chips. Drop by teaspoon onto the prepared cookie sheets
4. Place in preheated oven. Turn off the oven and forget the cookies until the next morning.

Wendy

I always get irritated when a recipe calls for more whites than yolks. I have frozen whites in my freezer, saved from custards and so forth, that are useful for the occasional angelfood cake, but it's harder to use up leftover yolks on the spur of the moment. But I have enough friends who would enjoy these during the Leaven-Free Season that I could perhaps manage it, once a year . . . Thanks.

Karen

I tossed the extra yolks. I suppose I could've saved them for zabaglione, but I don't make zabaglione.

Renee

I would never think to put matzo in these! that is adorable. I think the key to a good cookie is some great vanilla extract. Totally worth the splurge!

Elisson

Oy. Another recipe for tasty goodies I have no business eating.

Ah, well. I've been using your recipes for almost nine years now - Ultimate Roast Duck! - and I have yet to be disappointed.

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