Saturday, April 16, 2011

Forgotten Cookies

Passover is coming up, and so I'm baking these no-flour meringue-type cookies, always a big hit at our community seder.  They're so good that I make them at other times of the year too.  They're not low-cal, but they are fat-free.  They freeze well also.  The key thing to remember is that you have to plan ahead, because these have to stay in the oven (with temperature turned off) for at least 6 hours.

Forgotten Cookies (makes about 3 dozen)
(adapted from Zell J. Schulman Something Different for Passover, Triad Publishing Co., 1984)

2 egg whites
3/4 c. sugar
1 t. vanilla
1/4 t. salt
1 cup pecans, chopped into small pieces
1 cup semi-sweet chocolate chips

(I usually make a double recipe—which still can fit on just two cookie sheets.)

Preheat oven to 350.  Line 2 cookie sheets with foil. (I use the Reynolds Release--non-stick foil.)

With electric mixer, beat egg whites until peaks begin to form.  Add sugar slowly (about 2 T. at a time).  Add vanilla and salt and beat until everything is very stiff and shiny.

Fold in pecans and chocolate chips.   Drop by rounded teaspoons onto the prepared cookie sheets. These cookies don’t spread when baking, so they can be placed quite close together;  I fit six in a row on my cookie sheets, and 7 rows.  Place in preheated oven.   Turn off the oven and "forget" the cookies until the next morning (or about 6 hours).  If they stick at all on the foil, run a sharp knife underneath.

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