MothersUnion

Separate egg whites from the yolks. Do this while the eggs are cold and do the eggs one at a time. The yolks can be used for something else, e.g. in a casserole. Place the egg whites in a metal bowl. Add a pinch of cream of tartar. Let the eggs whites warm to room temperature; this will take 1/2 hour or so. Meanwhile, preheat the oven at 250oF and cover two cookie sheets with white paper (writing down if re-using old paper).

Beat the egg whites with an electric beater until they are very stiff. They should be so stiff that they do not move when you turn the bowl upside down. If they slide, beat them some more. Gradually, while continuing to beat them, add in the sugar. The mixture will be stiff, but not as stiff as it was before the sugar was added. Using a metal spoon, gently stir in the chocolate chips.

Using two metal spoons, place tablespoon-sized mounds of batter on the paper, 5 to 8 cm apart.

Bake for 30 minutes, and then turn the oven off. Don't open the oven door no matter how tempted you are. Leave in the oven overnight to complete the drying process. In the morning, place in a container with a tight lid.

Note: To make meringues successfully, you have to keep the egg whites away from oils. Use only very clean metal bowls and spoons; plastics have natural oils that will make the meringue soggy. The paper keeps the grease from the cookie sheets away from the egg, and drying them in the oven overnight allows them to be very dry and stiff.

Lemon-Apricot Cookies

Ken Conrod

1 cup butter or margarine (softened)

1/3 cup sugar

1/3 cup brown sugar (firmly packed)

1 large egg

1 tsp vanilla extract

2½ cups all-purpose flour

1 tsp baking powder

4 oz dried apricot halves

½ cup water

3 Tbsp honey

1/8 tsp ground cinnamon

Lemon Icing (see below)

Beat butter at medium speed until creamy; gradually add sugars, beating well. Add egg and vanilla; beat well. Combine flour and baking powder; gradually add to butter mixture, stirring well (dough will be stiff).

Divide dough into 8 equal portions; shape into balls. Wrap in wax paper, and chill 1 hour.

Combine apricot halves and water in a small saucepan. Bring to a boil; cover, reduce heat, and simmer 10 to 15 minutes or until tender, stirring often. Remove from heat. Position knife blade in food processor bowl. Add apricot mixture, honey, and cinnamon; process until smooth. Cover and chill.

Shape each portion of dough into an 8” log. Place logs 4 inches apart on greased cookie sheets. Place the handle of a wooden spoon lengthwise down the center of each log; gently press handle to form a ½” wide indentation. Bake at 350o for18 to 20 minutes or until lightly browned. Cool 10 minutes on cookie sheets; remove to wire racks, and let cool completely.

Drizzle lemon icing (see below) evenly over logs. Cut each log diagonally into 7 cookies.

Lemon Icing:

1 cup sifted powdered sugar ½ to 1 Tbsp water

1 Tbsp lemon juice

Combine all ingredients in a bowl; stir until smooth. Yield: ¼ cup.

Molasses Date Drop Cookies

3 cups flour 1 cup brown sugar

2 tsp baking soda 1 egg

1 tsp cinnamon ½ cup molasses

½ tsp salt ½ cup hot water

½ cup shortening raisins or dates

Mix both dry and wet ingredients separately, then combine. Drop onto a cookie sheet. Bake at 375o.

Peanut Butter Cookies

Marie Gibson

1 egg 1 cup peanut butter

1 cup sugar (I use crunchy)

Mix all ingredients and roll in small balls. Bake at 350o for 8 to 10 minutes. (Watch them!)

Peanut Butter Oatmeal Cookies

Irene Spargo

1 cup peanut butter 1 tsp soda

1 cup shortening 2 cups oatmeal

1 cup brown sugar 1 tsp vanilla

½ cup white sugar ½ tsp salt

2 eggs 6 oz pkg chocolate chips

1¾ cup flour

Cream together peanut butter, shortening, brown sugar, white sugar and eggs. Mix in remaining ingredients. Bake at 350o for 12 minutes.

Pecan Crescents

Bev Wentzell

1 cup soft butter (no sub) 2 cups flour

¼ cup sifted icing sugar 1 cup finely chopped

1 Tbsp water pecans or almonds

2 tsp vanilla

Beat the butter with an electric beater on medium speed for 30 seconds. Add the ¼ cup icing sugar; mix well. Add the water and vanilla. Beat in as much flour as possible; may have to remove and finish by hand. Stir in the pecans/almonds. Using a teaspoon for the cookies, form the dough into a crescent about 2 inches long (roll between palms for small worm look). Place on an ungreased cookie sheet and bake at 325o for 20 minutes until lightly brown.

Remove after 3 minutes, then dust lightly with icing sugar (on cookie rack with waxed paper underneath.)

Prize-Winning Chocolate Chip Cookies

Irene Spargo

1 cup margarine 2 Tbsp milk

1 cup white sugar 1¾ cup flour

½ cup brown sugar ¼ tsp baking soda

1 egg ¼ tsp salt

1 tsp vanilla 12 oz/350g chocolate

1/3 cup cocoa chips

Bake at 350^o for 15 minutes.

Wonderful Chocolate Chip Cookies

Bev Wentzell

Cream well:

¾ cup butter 1 cup brown sugar

¼ cup peanut butter 1 cup white sugar

Add:

2 eggs 2½ tsp vanilla

Sift:

2½ cups flour ½ tsp salt

½ cup oatmeal 1 tsp baking soda

Add all dry ingredients to the butter mixture. Fold in 2½ cups chocolate chips (I use small ones.) Bake at 325o for 10 to 12 minutes but watch them! THIS IS A DOUBLE RECIPE.

NOTE: I also make the above and add peanuts, pecans, white chocolate chips, and adjust the 2½ cups chocolate chips to be ½ cup pecans and 2 cups chocolate chips (white or chocolate.) Ovens and pans differ; 350^o is proper, but my baking pans are new and I drop the heat to 325^o.

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