Marguerites Cookies
Yield
40 cookiesPrep
30 minCook
25 minReady
55 minLow Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber, Sodium-Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | cup |
sugar
|
|
| 1 | x |
salt
to taste |
*
|
| 1 | cup |
nuts
chopped |
|
| ⅓ | cup |
water
|
|
| 40 | each |
crackers, saltine
|
*
|
| 1 | each |
egg whites
beaten |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 237 | ml |
sugar
|
|
| 1 | x |
salt
to taste |
*
|
| 237 | ml |
nuts
chopped |
|
| 79 | ml |
water
|
|
| 4E+1 | each |
crackers, saltine
|
*
|
| 1 | each |
egg whites
beaten |
*
|
Directions
Combine sugar, water, and salt.
Boil to soft ball stage (236 F).
Pour slowly, beating constantly, over stiffly beaten egg white.
Beat until stiff enough to hold its shape when dropped from a spoon.
Pile lightly on saltines.
Sprinkle with nuts.
Place on baking sheet.
Brown in slow oven (325 F).
Chopped raisins may be substituted for, or used with the nuts.
