Over the past 9 plus years I have shared a few recipes. I hope you will enjoy these.
3 egg whites
1/8 teaspoon cream of tartar
½ teaspoon peppermint extract
Pinch of salt
¾ cup granulated sugar
2/3 cup diced candied cherries
Beat egg whites and cream of tartar until stiff but not dry peaks in large bowl with electric mixer. Add sugar gradually until smooth and blended. Add flavoring and fold in cherries. Drop by teaspoon onto parchment lined cookie sheets. Bake at 325 degrees for about 20 minutes. Let cool on cookies sheets then remove and store in tightly covered container. Yield about 30.
Sarah Ford’s Brown Sugar Pecan Rounds
½ cup soft butter or oleo
1 ¼ cups packed brown sugar
1 ¼ cups self rising flour
½ cup coarsely chopped pecans
Preheat oven to 350 degrees. Mix butter brown sugar and egg, Stir in flour and pecans. Drop by teaspoon full 2 inches apart on ungreased cookie sheets (dough flattens and spreads). Bake 15 to 20 minutes until set. Yield: about 3 dozen. Chewy, crisp — good eating.
Merry Christmas to you from the Historic Effingham Society! Please come by our Museum for a new calendar for 2018 in the gift shop. We have books and our Barlow series of Christmas ornaments for sale. We also need donations to operate the museum and continue to improve and expand our Living History Site. Become a member or give a donation. We will appreciate your support. We wish you all a safe and blessed Christmas!
This was written by Susan Exley from Historic Effingham Society. If you have photos or historical information to share contact her at 912-754-6681 or email firstname.lastname@example.org