I guess I jinxed myself when I said in a previous post that I had to enter a recipe every day.
I can’t say that I was sick yesterday, nor can i use the excuse that Blogger wasn’t working.
Would you believe that after I baked I didn’t have access to a computer?
Really, I didn’t.
Our desktop in kaput, my daughter was using her laptop and Mr. 365 had taken his laptop into his office to finish up some work.
So, because I had nothing to do, I went to bed at 9 pm which is essentially unheard of.
I needed the sleep, but I also wanted to post.
C’est la vie!
I’m flexible, and I truly appreciate that you are as well.
I love my readers.
So, I’ll post Day 174 later today, and we’ll be back on schedule.
I found this recipe in my Fannie Farmer Cookbook Thirteenth Edition, p. 617; author, Marion Cunningham; publisher, Alfred A. Knopf, a division of Random House, Inc.; ISBN 0-394-56788-9.
Nut Cookies – makes 25 cookies
1 egg, separated
1/2 cup brown sugar
1/2 cup chopped nuts (I used pecans)
dash of salt
2 tablespoons + 1 1/2 teaspoons flour
Preheat the oven to 350F.
Beat the egg yolk until it is pale yellow and thick.
Gradually beat in the sugar, then add the salt and nuts.
Beat the egg white separately until stiff, but not dry.
Fold it into the first mixture.
Stir in the flour.
Drop by teaspoonfuls onto an ungreased cookie sheet, about 2 inches apart allowing them to spread.
Bake 4-7 minutes until firm.
Comments & Reviews
The Harried Cook says
uh-oh… that’s disappointing, isn’t it? I’m sure you’ll make something fabulous to get the taste of this one out of your mouth 🙂
Barefeet In The Kitchen says
oh girl, your description has me grinning. Don’t you just hate foodie failures?! I’m sure your next creation will be fantastic to make up for this nasty one. Sorry it happened!