Preheat oven to 350\u00b0.
Beat eggs until foamy and white.
Add salt.
Continue to beat, gradually adding sugar until a stiff peak forms.
Fold in morsels and pecans.
Place on ungreased cookie sheet by the spoonful.
Place in oven and turn oven off.
Do not open door until the next morning.
Yields 40 to 60 cookies.
Beat egg whites until foamy; add salt and continue to beat. Gradually add sugar, beating the egg whites to form stiff peaks. Fold in pecans and chocolate pieces.
Place on an ungreased cookie sheet.
Put into a preheated oven at 350\u00b0.
Turn oven off after placing cookies in.
Leave cookies in oven overnight.
Do not open door until morning.
Preheat oven to 375\u00b0.
Beat egg whites until stiff.
Add vanilla, salt and sugar gradually.
Mix in chocolate chips and nuts.
Line 2 cookie sheets with foil, drop teaspoonfuls on sheets. When you put cookies in to bake, turn oven off and leave cookies 8 hours.
Do not open oven during the 8 hours.
Preheat oven to 375\u00b0.
Beat egg whites and salt.
Then add slowly the sugar.
Beat to meringue consistency.
Fold in vanilla, nuts and chips.
Drop on foil-lined cookie sheet.
Put cookies in oven and turn oven off!
Leave in oven overnight.
Do not open the oven to peek.
Cream together shortening, butter, sugar, brown sugar, eggs and vanilla.
Stir in remaining ingredients.
Drop by teaspoon full onto ungreased cookie sheet.
Bake at 375 degrees F for 8-10 minutes or until cookie is lightly brown on top and darker brown on edges.
They almost look like they are buring on the bottom when done but, trust me, they are not. This recipe hasn't yeilded a crunchy cookie yet even when I have burned them.
Beat egg whites until foamy; add baking powder, gradually, and sugar while beating.
Beat until stiff.
Add salt and vanilla.
Mix well.
Add pecans and butter.
Stir in chips.
Drop by teaspoons on cookie sheet lined with aluminum foil.
Place in oven preheated to 350\u00b0.
Turn off immediately.
Leave in oven overnight.
Preheat oven to 350\u00b0.
Beat egg whites until stiff.
Add 3/4 cup sugar, add 1/4 cup at a time.
Add vanilla and fold in chips. Drop by teaspoon on foil-covered cookie sheets.
ANDLED VERY GENTLY.
Do not squeeze the batter.
If
Choose kind of dried fruit. Soak fruit overnight. Wash and cook until soft-cooked.
Drain off water. Add sugar and your favorite spice. Chill well in refrigerator.
Roll out Butter-Me-Not biscuits.
Fry in Mazola oil in electric skillet for slow even cooking.
One package of dried fruit makes about 20 pies.
o perfectly shaped cut-out cookies/ The cookies won't\"spread\" as
f you like tiny little cookies (HAH! Not me! but some like 'em
ifferent cookie recipe.
General method: This recipe uses only
Preheat oven to 350 degrees. Line baking sheet with foil or parchment paper. Do not grease.
Beat egg whites until stiff peaks form.
Stir together salt and sugar then gradually beat into the beaten whites.
Stir in vanilla and fold in the chocolate chips.
Drop by mounded teaspoonfuls on the lined baking sheet and place in preheated oven. Immediately turn oven off. Let cookies dry over night. Resist peaking so as not to let out the heat.
Preheat oven to 350\u00b0.
Beat egg whites until foamy (have at room temperature).
Add salt.
Gradually add sugar, one tablespoon at a time, beating mixture until stiff peaks form.
Fold vanilla, chocolate morsels and pecans into beaten egg whites.
Drop by teaspoonfuls onto cookie sheet lined with aluminum foil.
Place in oven and turn off heat.
Do not open oven door for at least 8 hours.
Carefully remove cookies from foil.
Yield:
2 1/2 dozen.
ightly.
Cut out the cookies with Christmas Cookiecutters.
Put
using Irresistable Peanut Butter Cookies recipe bake at 375 degrees.
Preheat oven to 350 degrees.
Pour dry cake mix into large mixing bowl.
Add eggs and oils.
Mix well.
Add choc or peanut butter chips.
Bake 12-15 minutes or until done. Cool on wire rack. DO NOT OVERBAKE or your cookies will be hard. Store in airtight container.
NOTE* I sometimes use a lemon cake mix and sprinkle cooled cookies with powdered sugar.
uch stickier than my regular recipe. You may have to experiment
Mix all ingredients together.
Grease cookie sheet.
Preheat oven to 350\u00b0, then shut oven off.
Drop cookies on sheet; leave in oven overnight or for 8 hours.
Eat and enjoy.
Use flowers that have not been fertilized or sprayed, homegrown.
Good for wedding cakes. Remove stamens with fingers. Gently dab with meringue, both sides. Sprinkle generously with sugar. Dry 8 hours. Gently shake off sugar; dry on wire rack.