2010 Cookie Contest: Pink Cloud Angel Cookies with Peppermint Meringue

Submitted by Martha L. Maxton

"I was a den mother for my oldest son, Dan, in 1974 in Columbus, Ohio. For our weekly meeting for one month, another mother and I took nine members of our den downtown after school for a cooking class held at the gas company that served our city. The boys had a lot of fun and also learned a lot with the hands-on experience, under the guidance of someone other than their mother. While we were there, we were given several recipes that they thought we might like to try for the Christmas holiday, and this was one of them. It was immediately a hit with our two sons and every year after that until they left home I would make six or seven batches. I would freeze them in tins or plastic bags and when needed just take them out to thaw. If Dan and Dave couldn't wait for them to thaw, they would put a few on a plate and pop them in the microwave. Actually, they loved eating them sightly warm. I still make several batches and will even send some out to North Carolina to our oldest son. It wouldn't be Christmas without Pink Cloud Angel Cookies in our family."

Cookie:

2 1/2 cups sifted all-purpose flour

1 tsp. salt

1/2 tsp. baking powder

3/4 cup sugar

2/3 cup shortening

2 egg yolks

1 tsp. vanilla extract

1/4 cup milk

Peppermint meringue:

2 egg whites

1/4 tsp. salt

1/2 cup sugar

1/2 tsp. vanilla extract

1/2 tsp. vinegar

1 cup semisweet chocolate chips

1 cup coarsely crushed peppermint stick candy (4.5 oz.)

To make cookies: In large mixing bowl, combine all dry ingredients. Blend. Add shortening. Cream until texture of coarse cornmeal. In a separate bowl, add egg yolks and vanilla extract to milk. Beat with fork to blend egg with milk. Add to dry ingredients. Beat only until mixture forms soft dough. Shape cookie dough into balls using generous teaspoonful for each ball. Place on ungreased cookie sheets. Flatten with bottom of glass dipped in granulated sugar. Top each cookie with rounded teaspoon of peppermint meringue. Bake in oven at 325 degrees for 18 to 20 minutes. Allow to stand on cookie sheet for 1 minute. Remove to cooling rack. Makes 45 to 48 cookies.

To make meringue: Beat egg whites with salt until soft mounds form. Gradually add sugar. Continue beating until stiff peaks form. Fold in vanilla extract, vinegar, chocolate chips and candy.