These yummy, chewy, nutritionally-dense little guys make a great snack-on-the-run. They mostly consist of nuts (three kinds), just held together by a simple egg white and brown sugar syrup, but to me they taste a little Toll House Cookie-esque: must be the brown sugar, vanilla combination. Greasing the foil with a tad of real butter adds to that flavor, too. Earlier, my husband asked if they had caramel in them! He's eating another right now.
Keep cookies in an airtight container and they will stay chewy and delicious for days. Recipe from Williams-Sonoma The Kid's Cookbook.
1 T. soft butter, for greasing baking sheets
2 egg whites
1/2 c. firmly-packed light brown sugar
1 t. vanilla extract
pinch of salt
1 c. chopped almonds
1 c. chopped pecans
1 c. chopped walnuts
Preheat oven to 350 degrees. Line two baking sheets with aluminum foil and lightly grease with the soft butter.
In mixing bowl, combine egg whites, brown sugar, vanilla, and salt. Stir with fork. Add nuts and mix again until mixture is well-coated.
Drop by heaping tablespoons onto the prepared baking sheets, spacing them 2 inches apart. Flatten mounds slightly. Place one baking sheet in oven and bake until nuts are well browned, 12 to 14 minutes. Bake the second sheet of jumbles. Cool completely on baking sheets, then peel jumbles from the foil.
Makes 24 cookies