Thursday, December 30, 2010
Cookie Recipe #362 - Pink Meringue Clouds
Have leftover candy canes? Today's cookie makes good use of them, even if, and especially if, they are broken. Make the meringue first, then the cookie; throw them together, bake, and you have a minty cookie.
Ingredients: Peppermint Meringue: 2 egg whites (save yolks for cookies), 1/4 teaspoon salt, 1/2 cup granulated sugar, 1/2 teaspoon vanilla, 1/2 teaspoon vinegar, 1 cup semi-sweet chocolate chips, 1 cup coarsely crushed peppermint candy. Cookies: 2 1/2 cups all-purpose flour, 1 teaspoon salt, 1/2 teaspoon baking powder, 3/4 cup granulated sugar, 2/3 cup vegetable shortening, 2 unbeaten egg yolks, 1/4 cup milk, 1 teaspoon vanilla, 4-5 drops red food coloring, if desired.
Instructions: Prepare Meringue: Beat egg whites with salt until soft mounds form. Gradually add sugar; continue beating until meringue stands in stiff, glossy peaks. Fold in vanilla, vinegar, chocolate chips, and peppermint candy; set aside.
Preheat oven to 325 degrees. In large mixing bowl, beat shortening and sugar together, creaming well. Blend in egg yolks, milk, vanilla, and food coloring, if using. Add the flour, salt, and baking powder and blend thoroughly.
Shape dough into balls using a rounded teaspoonful for each. Place on ungreased baking sheets. Flatten to 1/4-inch thickness with fingers or bottom of glass covered with a damp cloth. Top each cookie with a rounded teaspoonful of Meringue.
Bake in preheated 325 degree oven for 20-25 minutes or until meringue is lightly browned. Transfer to wire racks to cool completely.
Makes about 3 1/2 dozen cookies.
"Pillsbury's Best 11th Grand National Bake-Off Cookbook", presented by Mrs. Earlene Weber, Columbus, OH, 1959.