Macaroons Mississippi Praline Goo

adapted from https://www.chowhound.com/recipes/mississippi-praline-macaroons-11654

35 to 37 macaroons  Bake at 325F for 35 minutes

Total: 50 mins

Ingredients: 

• 3 large egg whites, at room temperature
• 1/4 teaspoon cream of tartar
• Pinch salt
• 1 cup packed light brown sugar
• 1 cup roughly chopped pecans
• 35 to 37 pecan halves, for topping

Directions

1. Preheat the oven to 325°. Grease 2 or 3 large baking sheets or line the sheets with foil and grease the foil.
2. In a large bowl, with an electric mixer at medium speed, beat the egg whites, cream of tartar, and salt until frothy. Increase the mixer speed to high and continue beating, adding the brown sugar gradually (in small handfuls) and scraping the bowl once, until the whites form stiff, glossy peaks. (This will take a few minutes.) With a large rubber spatula, fold in the pecans.
3. Drop the batter by heaping teaspoonfuls onto the prepared baking sheets, spacing them 1 inch apart. Press a pecan half into each, flattening the cookie slightly.
4. Bake until the macaroons are set and feel hard and crisp, about 35 minutes. Transfer to wire racks to cool completely, then store in airtight containers.

From MATZOH BALL GUMBO: CULINARY TALES OF THE JEWISH SOUTH by Marcie Cohen Ferris. Copyright © 2005 by Marcie Cohen Ferris. Used by permission of the University of North Carolina Press.

Nutrition:

• Calories56
• Fat3.26g
• Saturated fat0.28g
• Trans fat
• Carbs6.65g
• Fiber0.43g
• Sugar6.13g
• Protein0.72g
• Cholesterol
• Sodium14.36mg

Brickle Drop Cookies

1 cup (2 sticks) butter or margarine, softened.
1 cup granulated sugar
1 cup packed llight brown sugar
1 teaspoon vanilla extract
1easpoon salt
3 eggs
3 1/2 cupsall purpose flour
 teaspoons baking soda
2 teaspoons cream of tartar
1 1/3 cups (8oz pkg) Heath Bit O Brickle toffee bits

1. Heat oven to 350F
2. Beat butter, granulated ugar, brown sugar, vanilla and salt in large bowl until blended.Add eggs, beat well. Stir together flour, baking soda and cream of tartar; gradually add to butter mixture, beating until blended. Stir in toffee bits.
3. Drop by teaspoons onto prepared cookie sheet. Bake 8 to 0 minutes or until lightly browned. Cool slightly; remove to wire rack. Cool completely. Makes about 6 dozen.

SnickerDoodle Cookies by Vicki

8-10 min 400F
½ cup butter (softened)
½ cup shortening
1 ½ cup sugar
2 eggs
1 tsp baking soda
2 ¾ cup flour
¼ tsp salt
2 tsp cream of tartar
Topping: ½ cup sugar w/ 2 tsp cinnamon

Cream butter shortening & sugar.
Add eggs 1 at a time.
Mix well after each.
Mix dry ingredients.
Add 1/3 to egg mixture at a time mix well after each.
Shape into small balls.
Roll in sugar.
Place 2 inches apart & flatten slightly on greased or parchment covered cookie sheet
Bake for 8-10 minutes at 400F
Remove immediately from sheet

Caramel Slices

Cause Connie doesn't like nuts, we usually make these without them. They are very mild flavored. I'd suggest making closer to 1 1/2" wide.

8-10 min 350°F

YIELD: 5 DOZEN REFRIDGERATE
1 cup butter, at room temp
2 cups firmly packed brown sugar
2 eggs
1 tsp. vanilla
1 tsp. Each baking soda and cream of tartar
3 ¼ cups all purpose flour
1 cup chopped walnuts or pecans

Beat butter and sugar together until light and creamy. Mix in eggs and vanilla. In a separate bowl, stir together baking soda, cream of tartar and flour. Add to creamed mixture, mixing until blended. Stir in nuts. Shape into rolls 2 ½” in diameter. Wrap in foil, waxed paper or plastic wrap and chill until firm. Cut into 3/8” thick slices and place on a greased baking sheet. Bake in a 350°F oven for 8 to 10 minutes are until golden brown.