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ImageGrowing up, my mom always made lots of different cookies during the holidays. It was delicious fun trying each one and picking my favorites and going back for seconds and thirds of those.

One cookie always stood out to me. Later, as a nutrition student, I learned that this delicious cookie was also a rather healthy low-fat cookie. While they’ve become more popular over the years and can now be bought in stores, the homemade version still stands out to me. I’d like to share my mom’s recipe with you. 

Cocoa Meringues

2 egg whites
1 cup granulated sugar
1 tsp. vinegar
½ tsp. vanilla
3 ½ tablespoons cocoa

Beat egg whites until stiff. Add sugar gradually while beating constantly. Then add vanilla and vinegar while continuing to beat. Beat 5 minutes more. Carefully stir in cocoa. Drop by the teaspoon on cookie sheet covered with wax paper. Bake at 275 degrees F. for approximately 30 minutes. Makes about 3 dozen cookies.

This recipe can be doubled to make a larger batch. Please share your favorite cookie recipes too. Enjoy!




Comments (6)
RSS comments
1. 01-12-2007 16:04
 
We made the following recipe in a cooking class I am in this semester at college. I thought they were delicious!! 
 
Cherry Wink Cookies 
Servings: 60 cookies 
Prep Time: 10 minutes  
Cook Time: 15 minutes  
 
Ingredients  
- 2 1/4 cups flour  
- 2 teaspoons baking powder  
- 1/2 teaspoon salt  
- 3/4 cup butter - softened  
- 1 cup sugar  
- 2 large eggs  
- 2 teaspoons 2 percent milk  
- 1 teaspoon vanilla  
- 4 2/3 cups cornflakes cereal - crushed  
- 1 cup chopped nuts - any variety  
- 1/3 cup maraschino cherries - finely chopped  
- 15 whole marschino cherries - cut into quarters  
 
Directions  
Preheat oven to 350°.  
Mix flour, baking powder and salt together in a medium bowl.  
In a large mixing bowl, cream the butter and sugar until fluffy.  
Add eggs and beat well.  
Stir in milk and vanilla.  
Add the flour mixture and 2 2/3 cups of crushed cornflakes. Mix well.  
Stir in nuts and chopped cherries.  
Scoop batter with a tablespoon, shape into balls.  
Roll balls in the remaining 2 cups of crushed cornflakes, place on a greased cookie sheet and top each one with a quartered cherry.  
Bake for 12-14 minutes or until slightly golden brown.  
Remove from cookie sheet to a wire rack to cool.
Guest
 
Diana
2. 02-12-2007 18:57
 
Diana, 
 
Thanks for sharing this recipe. Sounds like a delicious class with sweet rewards!
Guest
 
Theresa
3. 06-12-2007 17:00
 
Do you have any recipes for 'healthy' peanut-butter cookies? I have a weakness for anything involving peanut butter but can't seem to find anything that isn't loaded with fat and calories. Meringue and peanut butter...hmmmmm...would this work?
Guest
 
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