"Good bread is the most fundamentally satisfying of all foods; good bread with fresh butter, the greatest of feasts!"--James Beard

After Meringue Cookies Recipe

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This recipe for After Meringue Cookies, by , is from Cooking in the Tropics 2, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Marlene Wall
Added: Monday, April 14, 2008

Category:
Category:

Ingredients:  
Ingredients:  
2/3 c. butter
1/2 c. brown sugar
1/2 c. white sugar
1/2 tsp. vanilla
5 egg yolks
1 1/2 c. flour
1/2 tsp. baking soda
1 tsp. baking powder
1/4 tsp. salt
1/2 tsp. cinnamon
1/2 c. walnuts, chopped
1/2 c. dates, chopped
1/2 c. raisins

Directions:
Directions:
Cream butter and sugars. Add vanilla and egg yolks. Sift flour, baking soda, baking powder, salt, and cinnamon. Add to creamed mixture and mix until smooth. Add nuts, dates and raisins. Mix. Place large teaspoons full on greased cookie sheet and bake at 350F for 15 minutes. Makes 4 dozen.

Personal Notes:
Personal Notes:
I usually make these cookies after making Meringues in order to use up the left over egg yolks.

 

 

 

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