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"I went to a restaurant that serves 'breakfast at any time'. So I ordered French Toast during the Renaissance."--Steven Wright

After Meringue Cookies Recipe

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This recipe for After Meringue Cookies is from Cooking in the Tropics 2, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
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 350ºF 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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