| Home | Features | Cooking Dictionary | Cook-&-Book Reviews | Read the Articles |

Appetizer Recipes Bar & Brownie Recipes Beef & Veal Recipes Beverage & Drink Recipes Bread Recipes Breakfast Recipes Cake & Frosting Recipes Candy Recipes Chicken Recipes Cookie Recipes Dessert Recipes Ground Meat & Sausage Holiday Recipes International Recipes Lamb Recipes Pet Recipes Pie & Pie Crust Recipes Pork & Ham Recipes Salad & Dressing Recipes Sandwich Recipes Sauce & Condiment Recipes Seafood & Fish Recipes Sidedish Recipes Soup & Stew Recipes Special Diets Recipes Turkey Recipes Vegetarian Entree Recipes Wild Game Recipes

Graham Cracker Crackle Cookies

1 large egg white (about 2 tablespoons)

1/8 teaspoon cream of tartar

1 1/4 cups powdered sugar

1/2 cup graham cracker crumbs

1/4 cup semisweet chocolate chips

1. Preheat oven to 375*F (190*C). Lightly coat baking sheet(s) with vegetable oil and flour; set aside.
2. In a large bowl, combine egg white, cream of tartar, sugar and malted milk powder. Beat with an electric mixer on high speed until thick and smooth. Stir in graham cracker crumbs.
3. Drop dough in 1 1/2 teaspoon mounds 3-inches apart on prepared baking sheets. Lightly press chocolate chips equally into mounds.
4. Bake cookies until golden brown, about 7 minutes; switch positions of baking sheets after 4 minutes. Transfer baking sheets to racks and let cookies cool for 1 minute; then transfer cookies to racks with a wide spatula. Cool completely and store in an airtight container.

Makes about 18 cookies.