Williamsburg Cookies Recipe - Allrecipes.com
Williamsburg Cookies Recipe

Williamsburg Cookies

Recipe by  

"Very tasty, these cookies have very little flour."

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Ingredients Edit and Save

Original recipe makes 3 dozen Change Servings
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Directions

  1. Beat egg whites until stiff. Add salt and beat. Add brown sugar gradually. Sprinkle flour over pecans and add to mixture. Add vanilla.
  2. Drop by teaspoon onto greased cookie sheet. (Use low fat, non-stick spray for less fat). Bake at 275 degrees F (135 degrees C) for 12 - 15 minutes.
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Reviews More Reviews

Most Helpful Positive Review
Feb 17, 2007

WOW! I was amazed at the flavor and how simple they were to make! I now have a good recipe that uses just egg whites. I never know what to do with them after making homemade noodles. I do suggest letting the cookies cool on the baking sheet for about 5 minutes before removing them because the bottoms seem to fall out of them. I will make again!

 
Most Helpful Critical Review
Dec 20, 2008

The flavor of these cookies is excellent, however when baked at 275 as indicated in the recipe they become thin and spead out and are not attractive. I baked the first pan as directed and was very disappointed. The next two pans I increased the heat to 350 and the results were much better. Whatever you do, don't forget to spray the pan! :-)

 

10 Ratings

Dec 21, 2009

This is the perfect recipe for when you're at someone else's house for the holidays... it doesn't use a bunch of flour, which is something people only keep if they bake a lot. Warning: the cookies get gooey and flat if there's not enough chunky stuff inside. I used chopped pecans and chocolate chips. Also, I took the other reviewer's advice and set my oven to 350. They're done before they look done, I took them out when the edges were getting brown. Liberally grease your pan, a light coating won't do the trick. Not a pretty cookie, but very, very yummy, and economical!

 
Jan 06, 2003

These cookies were very tasty, but mine came out extremely flat. I do not know why, but I will try to make them again and see how it goes a second time. I whipped until the eggs were stiff, but the cookie mix still ran on when put on the pan. Good, but I won't make a third time if they run again.

 
Aug 29, 2002

These are a delicious blend of meringues and pralines that even my "Toll House" only son loves!

 
Dec 08, 2011

It makes catching a frisbee in my mouth fun to eat.

 
May 05, 2013

The cookies were good, however very sweet. I also baked at 350 for 12 min. I will be adding this recipe to my favorites list.

 
Feb 25, 2013

These are good but they did not spread so teaspoons are a little small to measure out the batter. No way could I get 3 dozen cookies out of this recipe and I like small cookies! I got 18.

 

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Nutrition

  • Calories
  • 183 kcal
  • 9%
  • Carbohydrates
  • 26.5 g
  • 9%
  • Cholesterol
  • 0 mg
  • 0%
  • Fat
  • 8.7 g
  • 13%
  • Fiber
  • 1.3 g
  • 5%
  • Protein
  • 1.6 g
  • 3%
  • Sodium
  • 78 mg
  • 3%

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

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