In Wednesday's paper, I will have a story about the annual holiday cookie contest at Duke University's development office. I promised to share the winning recipes.
So far, I have the Best Overall Cookie Recipe: Mint Meringues (photo at left taken by staff photographer Takaaki Iwabu.) This is a holiday play of those classic airy meringue cookies. Enjoy! Congrats to winner Lisa Worster.
Mint Meringues
2 egg whites
1/2 cup sugar
1/2 teaspoon peppermint extract
6-8 drops green food coloring
6 ounces semisweet chocolate pieces
PREHEAT oven to 200 degrees.
BEAT egg whites until foaming with an electric mixer. Mixing at high speed, gradually add sugar about one tablespoon at a time. Beat well after each addition, until whites hold stiff glossy peaks.
ADD extract and food coloring. Beat until blended. Fold in chocolate pieces. Drop by rounded teaspoon onto well-buttered baking sheet. Bake for one hour until dry and set. Cool.
A few notes from Lisa:
- This recipe doubles easily.
- The cookies do not spread when baked so you can put them close together on the baking sheet.
- You can substitute any time of type of chip; mini chocolate chips work well as do other sizes and flavors. Adjust the extract and coloring to complement the chip.
UPDATE: The recipe for Almond Mice and Sugar Cookies are attached below. Baker Jane Heuser won most creative with this entry, while Kristin Hathorne won for best presentation.
