It’s the time of year to make cookies, so I was excited to try a hundred-year-old recipe for Nut Cookies. The cookies are made using egg whites that are stiffly beaten, which results in crispy, light cookies. They have a delightful texture and taste, however, I found them a bit challenging to make. When I made this recipe I used nonstick baking sheets, and had trouble with the cookies sticking to them. I am not sure why.
Here’s the original recipe:
Here’s the recipe updated for modern cooks:
Nut Cookies
2 eggs, separated
1 cup brown sugar
6 tablespoons flour
1/8 teaspoon salt
1 cup chopped nuts (I used walnuts.)
Preheat oven to 325° F. Put beat egg whites until stiff. Set aside.
Beat egg yolks until thick and lemon colored. Gradually add sugar, beaten egg whites, and flour mixed with salt. Gently stir in the nut meats. Drop from the tip of teaspoon onto a greased baking sheet to make circles about 3/4 inch in diameter. Bake 8-10 minutes or until the cookies are set and lightly browned.
Note: These cookies may have a tendency to stick to baking sheet.
Maybe try baking them on parchment paper?
Good suggestion. If I make these again, I’ll definitely try parchment paper.
Interesting that the recipe is rated as “difficult”!
The WordPress recipe template has a place where you can rate the difficulty of a recipe. I rated this one “difficult” because I had so much trouble with the cookies sticking to the baking sheet. The cookies in the photo look nice, but I also have lots of misshappen cookies as a result of trying to scrape them lose from the baking sheet.
Thanks for the explanation – I thought that was a rating given to the recipe originally.
They look nice and crunchy, the way I like cookies.
They are tasty, and nice and crunchy. You’d like them.
These look good.
They are yummy.
I am not a fan of crunchy cookies, but these would likely be nice with a cup of tea! They sound like they are similar to a meringue?
They could be good with tea or coffee. These cookies definitely have some similarities to a meringue – though the entire egg is used.
They sound delightful! Not exactly fancy enough for a Christmas cookie but I bet they’d make a great summer cookie served with lemonade!
Yes, they’d also be good in the summer with lemonade.
I think parchment paper is the way to go. It works for Pignoli cookies that are made with egg whites.
I think that you’re right. I should have used parchment paper.