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Mary Cartwright's Pecan Kisses
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Make these cookies after the evening meal as they can sit in the oven overnight. Wash your mixing bowl and beater with soap and water. Rinse in cold water and dry thoroughly. This recipe can be doubled but make sure you have enough oven space to cook the cookies in as they have to be cooked as soon as they are mixed up.

2 egg whites
3/4 cup light brown sugar
1/2 tsp vanilla
2 cups chopped pecans. Keep some whole pecans to put on the top of each cookie.
Beat the egg whites until stiff. Gradually add the brown sugar a 1/4 cup at a time, beating well after each addition. Add the vanilla. Do not under beat! Fold in chopped pecans. Drop by spoonfuls on to a cookie sheet that has been lined with wax paper. Top each cookie with a half or whole pecan.

Bake at 250 degrees for 30 minutes, then turn off oven and leave the cookies in for at least one hour or overnight. The cookies will be light and airy and melt in your mouth. They keep well in a tight tin or can be frozen.


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