Williamsburg Cookies Recipes
WILLIAMSBURG COOKIES
Very tasty, these cookies have very little flour.
Provided by Nancy Reeves
Categories American Cookies
Yield 18
Number Of Ingredients 7
Steps:
- Beat egg whites until stiff. Add salt and beat. Add brown sugar gradually. Sprinkle flour over pecans and add to mixture. Add vanilla.
- 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.
Nutrition Facts : Calories 182.7 calories, Carbohydrate 26.5 g, Fat 8.7 g, Fiber 1.3 g, Protein 1.6 g, SaturatedFat 0.8 g, Sodium 77.7 mg, Sugar 24.3 g
WILLIAMSBURG COOKIES
Very tasty, these cookies have very little flour.
Provided by Nancy Reeves
Categories American Cookies
Yield 18
Number Of Ingredients 7
Steps:
- Beat egg whites until stiff. Add salt and beat. Add brown sugar gradually. Sprinkle flour over pecans and add to mixture. Add vanilla.
- 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.
Nutrition Facts : Calories 182.7 calories, Carbohydrate 26.5 g, Fat 8.7 g, Fiber 1.3 g, Protein 1.6 g, SaturatedFat 0.8 g, Sodium 77.7 mg, Sugar 24.3 g
WILLIAMSBURG COOKIES
Very tasty, these cookies have very little flour.
Provided by Nancy Reeves
Categories American Cookies
Yield 18
Number Of Ingredients 7
Steps:
- Beat egg whites until stiff. Add salt and beat. Add brown sugar gradually. Sprinkle flour over pecans and add to mixture. Add vanilla.
- 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.
Nutrition Facts : Calories 182.7 calories, Carbohydrate 26.5 g, Fat 8.7 g, Fiber 1.3 g, Protein 1.6 g, SaturatedFat 0.8 g, Sodium 77.7 mg, Sugar 24.3 g
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- Add sugar, ginger, nutmeg, cinnamon, salt, and baking soda in a large bowl. Mix on low speed until well combined.
- Add softened butter, evaporated milk, and molasses. Mix again until completely combined, starting on the lowest speed so that the liquid doesn’t splash out of the bowl. Gradually increase the speed until the butter and sugar are creamed together and completely smooth.
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