Soldiers Kisses Recipe - Allrecipes.com
Soldiers Kisses Recipe
  • READY IN 2 hr

Soldiers Kisses

Recipe by  

"These cookies are so good and so easy to make! They are a favorite of ours. The recipe came from the WWII era. They were made by my great-grandmother."

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Ingredients Edit and Save

Original recipe makes 2 dozen cookies Change Servings
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  • PREP

    15 mins
  • COOK

    40 mins
  • READY IN

    2 hrs

Directions

  1. Preheat oven to 250 degrees F (120 degrees C). Line a baking sheet with parchment paper.
  2. Beat the egg whites with an electric mixer until light and frothy; beat in sugar, about 1 tablespoon at a time, until incorporated. Continue beating until the mixture is thick and shiny, 1 to 2 more minutes. Lightly fold in the walnuts. Drop by heaping teaspoonful onto the prepared baking sheet.
  3. Bake until dry to the touch, about 40 minutes. Cool thoroughly.
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Reviews More Reviews

Mar 29, 2011

After reading about all of these Navy inspired dishes, I was ready for a soldiers kiss! : ) These were so simple and so good! I did half the recipe to try them out. I had to beat the egg white about 3-4 minutes during each time to get to the correct consistency. I used pre-chopped walnuts from the bag and a 1 Tablespoon cookie scoop to make level even-sized cookies, so they dried at the same time in the oven. I got 15 with half the recipe. When done, they will be slightly cracked on top. Mine took exactly the 40 minutes. Wait until slightly cool and slide a thin spatula under them to avoid any breaking. These were like little merengue cookies, but improved with the brown sugar. They were eaten up quite quickly.

 
Nov 12, 2010

So easy and tasty! I've never made a meringue cookie, but saw this, had the ingredients on hand, and just had to make it! The outside was crisp and chewy, the inside light and airy. I put them in for 35 minutes to begin with, the tops were dry, but the insides were still wet. I put them back in for the remaining 5 minutes, and they turned out perfect! These will definitely be made again- and soon!

 

19 Ratings

Dec 15, 2010

I was surprised with these, they came out delicious! I made a batch the day before thanksgiving, took them out of the oven, and my two brothers and my Dad ate all of them in a couple of minutes. I had to make another batch the next day..... =D

 
Feb 09, 2011

OMG! These cookies were to DIE for! Maybe it's the fact that I'm 4 1/2 months pregnant with twins, who knows, but my son LOVES them too! We only made them a couple hours ago and well... they're just about gone! Delicious recipe, thank you!

 
Jan 09, 2012

This is a fantastic recipe! I added a few things... I have been defeated by meringue before, but this time I won the jackpot! I added in 1/8 tsp each of salt and cream of tartar to the eggs before beating. And a tsp of vanilla extract with the nuts. I substituted the nuts for 1/2 cup choc chips and 1 1/2 cups pecans because that's what I had on hand and what sounded good:) I used the whisk attachment on my hand-mixer and I think that works better than beaters. I used a glass bowl because I didn't have metal and let it chill in the freezer for about 10min( a tip I got from tv) and let my eggs warm up on the counter for about 40min. My cookies were done in 40mins perfectly! Thank you, will make again and again! Try it these are fantastic!

 
Oct 01, 2011

It took a loooong time to make meringue cookies, but it's all worth the wait. These cookies are delicious! Just one note, after 40-45 minutes baking, turn the heat off and let the cookies inside the oven for another 30-60 minutes. Let it dry out. You can even leave it in the oven overnight and take it out ar serve it the next day.

 
Dec 03, 2011

Yum! So good. I made a half batch and beat my egg white for 3 minutes. Although I searched for a walnut cookie and came across this recipe, I realized I'd end up using all of my walnuts, so I used my slap/chop tool on some almonds and used those. They came out terrific. Thanks for the recipe!

 
May 12, 2011

Slightly crunchy, lightly sweet-these are great cookies. I used pecans instead of walnuts, adding just a tiny drop of maple extract to compliment the brown sugar. I had planned to use a cookie press, but the ground nuts didn't fit through the tip, so I used a rounded teaspoon as directed.

 

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Nutrition

  • Calories
  • 100 kcal
  • 5%
  • Carbohydrates
  • 10.3 g
  • 3%
  • Cholesterol
  • 0 mg
  • 0%
  • Fat
  • 6.4 g
  • 10%
  • Fiber
  • 0.7 g
  • 3%
  • Protein
  • 1.8 g
  • 4%
  • Sodium
  • 7 mg
  • < 1%

* Percent Daily Values are based on a 2,000 calorie diet.

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