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"As viscous as motor oil swirled in a swamp, redolent of burnt bell peppers nested in by incontinent mice and a finish reminiscent of the dregs of a stale can of Coca-Cola that someone has been using as an ashtray. Not a bad drink, though."--Excerpt from "The Moose Turd Wine Tasting" by T. A. Nonymous

Sleeping Cookies Recipe

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This recipe for Sleeping Cookies is from Family Cookbook , 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:  
4 egg whites
1/4 t salt
1/8 t cream of tartar
1 1/2 c sugar
12 oz. mini chocolate chips
1/4 t almond extract
Directions:
Directions:
Preheat oven to 400 degrees.
Bring egg whites to room temperature in a tall, narrow mixing bowl. Beat egg whites at high speed till frothy. Add salt and cream of tartar, continuing to beat until soft peaks form. Add sugar gradually, beating all the while, until stiff peaks form. Beat in vanilla and almond extract. Fold in chocolate chips.
Grease cookie sheets well, even if they are non-stick. ( I use Pam) Put batter on sheets by heaping tablespoonfuls, leaving about 2" space between cookies. Put in oven, close the door, turn off the oven. Leave alone about 3 hours or overnite. If the batter is stiff, it won't spread much, but it will puff up a little.
These freeze well and thaw quickly. They never last long enough to make it to the freezer.
Number Of Servings:
Number Of Servings:
4 doz.
Personal Notes:
Personal Notes:
This makes a great sugar-free cookie if you substitute Splenda for the sugar, and use sugar free chocolate chips. They are crispy and light as air!
(Recipe came from Brenda N. at church.)

 

 

 

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