Peppermint Meringue Clouds |
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Prep Time: 45 Minutes Cook Time: 20 Minutes |
Ready In: 65 Minutes Servings: 48 |
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I love to bake so my kitchen gets a real workout every Christmas. This unique recipe combines both sugar and meringue cookies. June Rolf, Norwood, Minnesota Ingredients:
2/3 cup shortening |
3/4 cup sugar |
2 egg yolks |
1/4 cup milk |
1 teaspoon vanilla extract |
2-1/2 cups king arthur unbleached all-purpose flour |
1 teaspoon salt |
1/2 teaspoon baking powder |
meringue: |
2 egg whites |
1/4 teaspoon salt |
1/2 teaspoon white vinegar |
1/2 teaspoon vanilla extract |
1/2 cup sugar |
1 cup (6 ounces) miniature semisweet chocolate chips |
1/2 cup crushed peppermint candies |
1/2 cup crushed spearmint candies |
Directions:
1. In a large bowl, cream shortening and sugar until light and fluffy. Beat in the egg yolks, milk and vanilla. Combine the flour, salt and baking powder; gradually add to creamed mixture and mix well. Cover and refrigerate for 30 minutes.
2. Meanwhile, in a small bowl, beat the egg whites, salt, vinegar and vanilla until soft peaks form. Gradually add sugar; beat until stiff peaks form. Fold in chocolate chips. Transfer half of the meringue to another bowl. Fold peppermint candies into one portion and spearmint candies into the remaining portion.
3. Shape cookie dough into 1-in. balls. Place 2 in. apart on ungreased baking sheets. Flatten with a glass dipped in sugar. Drop meringue by teaspoonfuls into the center of each cookie. Bake at 325° for 18-20 minutes or until lightly browned. Yield: 4 dozen.
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