Martha Washington Cookies

Awesome cookies! I used Eggwhites and had trouble with getting a the mixture to stiffen, and so my consistency reminded me a bit of peanut brittle. BUT, the cookies were still awesome tasting ...

I haven't cooked a lot with egg whites and my first attempt at these cookies was a complete flop. The second time around I beat the egg whites well past "foamy" stage and continued beating unti...

Oh my, these were wonderful! I didn't have any pecans so they came out basically as meringue made with brown sugar. To make them a bit "fancier" I piped them on the parchment paper (I used zip l...

This cookie got better after it sat out a couple hours after baking. It tasted a bit salty so I will probably put less next time, also I added bit of cream of tartar to the egg whites and it tur...

These have become a favorite at Christmas; particularly for my dad who can only eat glutin-free foods.

These are fabulous! I made some with chocolate chips instead of pecans, and they were delicious! Make sure you don't over bake them though and take them off the pan as soon as they come out, or ...

These turned out great! So easy to make with just a few ingredients. Yes they take a long time to bake but if you have the time, why not? Very very light. I will be making them again with the on...

I used Ideal zero-calorie brown sugar as a substitute with amazing results.

These are easy to make. I wouldn't make them again only because they take an HOUR to bake. Most cookies take 8-10 minutes. I brought them to church for coffee service though and they all got ...