Title: Granola Cookies
Categories: Cookies
Yield: 36 servings
Meringue cookbook
3 Egg whites
1/4 ts Cream of tartar
3 tb Brown sugar
1 ts Vanilla or almond extract
3 c Granola cereal
Maraschino cherries; for
-garnish
Place the oven rack about a third up from the bottom. Preheat the oven to
350 degrees. Line a cookie sheet with parchment paper and lightly grease
it.
In a large, grease-free bowl beat the egg whites at a slow steady speed.
When they are foamy add the cream of tartar. Gradually add the brown sugar,
sifting it in through your fingertips to be sure it is free of lumps. Beat
in the vanilla or almond extract and continue to beat until the meringue
form soft peaks. Use a rubber spatula to fold in the granola, about 1/2 cup
at a time. When the batter is evenly blended, drop it by rounded
tablespoonfuls onto the prepared cookie sheet.
Bake the cookies at 350 degrees for about 20 minutes, until they are brown.
Press a maraschino cherry into the center of each if you wish to garnish
them, and remove the cookies from the cookie sheet with a spatula while
they are still warm.
