Recipe by Suzanne Stull
"Light, candy-like cookies."
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
packed brown sugar
1 1/2 teaspoons
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 and this recipe will be introduced to my cookie colelction.
The taste of the cookies was good but not worth the stress of making them. I'm not sure where I went wrong but the dough was very fluid and did not make cookies. Letting the batter sit in the fridge did not help at all.
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 until they peaked. That seemed to work much better. One I began adding other ingrediants, the peaks seemed to break down. I recommend beating the egg whites all the way to peak or stiff peak and then mixing as little as possible once you begin adding the brown sugar, etc. Overall a super easy recipe... once you get the eggs right.
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 log bag).
The weather was humid and I was worried they'd lose their crunch but they were so delicious even when a bit sticky, reminding me of taffy. Everyone loved them. Thank you for the great recipe!
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 turned out pretty good.
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 they will stick. I love to try new things and these are a GREAT thing to make if you want to try something a little differerent
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 only change being I will be sure to spray the pan liner since a few did stick when removing them. I also got more cookies than it said, 24 good sized cookies rather than the 18. Usually I end up with less!
* Percent Daily Values are based on a 2,000 calorie diet.
Martha Washington Cookies
Serving Size: 1/18 of a recipe
Servings Per Recipe: 18
Amount Per Serving
Calories from Fat: 39
See how to make chocolate chip cookies with some cinnamon snap.
This old-fashioned favorite is crispy and chewy with a candy-coated surprise.
These lemony cookies put a delicious twist on basic cake mix.