Everyone's Favorite White Cookies

By • December 14, 2009 • 14 Comments


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Author Notes: This is an old recipe of my mother's--I have no idea where she got it, but I imagine it was published in some magazine like Women's Day in the 1950's or '60's. I haven't changed them much. The original name of these cookies is Forgotten Cookies because you put them in the oven and forget about them. But all my friends call them White Cookies, as in, are you bringing the White Cookies? What do you mean it was too humid to make the White Cookies? We only invite you for your White Cookies.

The big change I made was to use salt instead of cream of tartar. The salt really stiffens the egg whites and helps them hold their shape. I love salt in sweet baked goods and I hate the taste of cream of tartar. And I toast the pecans first. I'm pretty sure the original recipe didn't have either vanilla or almond extract, but I like the extra depth of flavor. These are perfect for the holidays--easy and quick, but not foolproof, as I recently discovered. I've been making them for at least 25 years, and I just moved to a new place with a stove that didn't hold the temperature well. When I took them out of the oven, they were sticky! I rescued them by leaving them in the oven at 170 (the lowest temperature I can set my oven) for about 2 more hours. They should be dry and even a little crunchy.

They are seriously addicting.
drbabs

Food52 Review: Drbabs delicious recipe makes for some billowy, melt-in-your-mouth cookies that are oh-so simple to make. As you take your first bite, the sweet crunchiness quickly dissolves on your tongue and reveals the yummy bits of chocolate and pecans. I left mine in the oven overnight after baking to insure they had the ideal dry texture. They did!TiggyBee

Makes about 30

  • 2 egg whites (do not get a speck of yolk in them)
  • 1/2 teaspoon kosher salt
  • 2/3 cups sugar
  • 1 teaspoon vanilla (or almond) extract
  • 1 cup bittersweet chocolate chips (I like Ghirardelli)
  • 1 cup chopped pecans, toasted
  1. Heat oven to 350. Line 2 cookie sheets with foil.
  2. In a stand mixer with a whisk attachment, beat the egg whites and salt till the egg whites start to foam. Add sugar and vanilla (or almond) extract and continue beating till the meringue is shiny white and stiff peaks form. Gently fold in chocolate chips and pecans.
  3. Drop by spoonfuls onto the cookie sheets about an inch apart. (They don't spread much.) Put both cookie sheets into the oven, and TURN THE OVEN OFF. Cookies will be ready in about 3 hours. (It's OK to leave them overnight.)

Comments (14) Questions (0)

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Phoenix

over 2 years ago Phoenix Helix

I grew up with these cookies as well, but my Mom cooked them the fast way: 30 minutes at 300 degrees. The result is a cookie with a crackly top, hollow center & chewy bottom. I love that multi-textured result. I just made mint chocolate chip ones for the holidays, subbing a little bit of peppermint extract for the vanilla & have been giving them to all my gluten-free friends. Yum!

Me

over 2 years ago wssmom

Wow these are totally from the Way Back Machine!! Must must make them soon! COngrats on the CP!

Jampro

over 2 years ago Bevi

These will be made for the Holidays. It's the perfect recipe to sneak in an empty overnight oven.

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over 2 years ago drbabs

Barbara is a trusted source on General Cooking.

I'm honored!

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over 2 years ago sdebrango

Suzanne is a trusted source on General Cooking.

Really yummy I imagine the chocolate chips in the meringue is addictive. Perfect light cookie,

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about 3 years ago ellenl

I'm going to make these this year!

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about 3 years ago healthierkitchen

Me too! It's weird, I'm not kosher but my parents were - but my Dad is gone and my Mom has Alzheimer's and wouldn't know the difference anymore, but for Passover, I don't eat bread symbolically and I pull out the stops and make a few days of the traditional food as a nod to the past.

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almost 4 years ago Sagegreen

I had forgotten about these. Thanks for this great recipe!

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about 4 years ago drbabs

Barbara is a trusted source on General Cooking.

3/30/10--made these for Passover and it was raining (pouring, actually). Added 1/2 tsp vanilla extract to the meringue (just because I felt like it) and preheated the oven to 375 instead of 350. They came out fine. Photos are today.

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over 4 years ago drbabs

Barbara is a trusted source on General Cooking.

When I was baking yesterday, I realized that this is too much salt. 1/8-1/4 tsp. is right. (Sorry.) Also, Nestle's just came out with packaged semi sweet chocolate and mint chips for the holidays. I always loved the combination of chocolate, mint and pecans, so I plan to try them soon.

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over 4 years ago drbabs

Barbara is a trusted source on General Cooking.

My mother calls them forgotten cookies because you make them and forget about them. My friends all call them white cookies.

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over 4 years ago dymnyno

I think that these are sometimes called "forget me not" cookies.
they are amazing and fool proof! I am not much of a baker...thanks for reminding me of these!

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over 4 years ago QueenOfGreen

These sound awesome! Will try them this year.

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about 4 years ago QueenOfGreen

Forgot to tell you - everyone loved these! Thanks!