Melodee Frye's

Cookie Recipes


Almond Crisps

    5 large egg whites
    1 1/2 cup sugar
    1/4 teaspoon salt
    1 cup melted butter
    1 1/2 cups unbleached all-purpose flour
    3/4 cup almonds, finely ground or chopped
    1 tablespoon lemon juice
    1 teaspoon lemon peel
 

Preheat oven to 350F. Beat the first three ingredients for about two minutes, or until sugar has dissolved and egg whites are thickened but not stiff. Blend in the melted butter. Fold in remaining ingredients.

Drop dough by the teaspoon onto a cookie sheet covered with parchment paper. Cookies will spread when they bake, so leave about two inches of space between them. Bake for 10 to 12 minutes. Let cool for a few seconds until set, then lift them off the paper with a spatula and let completely cool on a rack.

If desired, drizzle melted semi-sweet chocolate in a zigzag over the cookies after they have cooled.


Mel's Cookies Recipe Page

Webmaster Bruce Morgan