Catholic Recipe: Peanut Marguerites
These meringue-like cookie has chopped peanuts to give a crunch.
DIRECTIONS
Whip egg white until foamy. Gradually sprinkle on sugar and salt, continuing to whip until stiff but not dry. Fold in peanuts and vanilla. Drop by teaspoonfuls on greased cookie sheet. Bake at 325° for 15 minutes or until golden brown. Remove at once from sheet. Cool on a wire rack. Makes about 18 cookies.
Recipe Source: Cook's Blessings, The by Demetria Taylor, Random House, New York, 1965
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