Adventures in Eating: Margie’s Halfway Cookies
Rosemarie | May 1982
Just recently, I purchased Maid Heater’s cookbook of “Great Cookies”. Some of you might remember her father, news analyst Gabriel Heater. It was recommended by a friend, and when I reviewed the book, 1 purchased two more copies.. one for our daughter Sharon and the other for our new daughter-in-law Lynn.
The cookie recipes were mouth watering, delicious to read, and worthy of the title. She is a renowned pastry chef and her collection of recipes are unique yet not difficult to make.
However, there was a great recipe missing in her book -“Halfway Cookies”, as given to me by my friend Margie Vuncannon. Margie’s mother-in-law, I’m told, was known for her cookies. She kindly passed these recipes on to Margie, who faithfully bakes the many varieties of cookies for her family the year round.
With picnic time around the corner, I happily share this recipe with all of you. I guarantee you will find this cookie a temptation no one can resist. Be careful, you could become a Cookie Monster after tasting.
MARGIE’S HALFWAY COOKIES
2 cups all purpose flour (sift then measure)
1 Tb. vanilla
1 Tb. water
¼ tsp. salt
1 large packet of chocolate bits
¼ tsp. soda
1 tsp. baking powder
2 egg yolks – slightly beaten
1 cup shortening or margarine
½ cup brown sugar (lumps taken out and packed)
1 cup brown sugar (lumps taken out and packed)
½ cup granulated sugar
2 egg whites beaten stiff
Cream shortening and add sugar, egg yolk, vanilla, water, and blend well. Slowly beat in flower which has been resifted with the leavening and salt. Mix well (dough will be stiff). Pat into a greased 10 x 14 pan and sprinkle chocolate bits on top of the dough. Make a topping of the 2 egg whites by beating them stiff with 1 cup unlumpy brown sugar. Carefully spread this on top of the chocolate bits. Put blobs of the topping on the dough, then carefully spread with a spatula. Bake at 350 for 45 minutes. The meringue will slightly puff up and get pinkish. Makes about 45 bars.
Hint: Make sure all ingredients are at room temperature. Egg whites beat fluffier at room temperature. Gradually add unlumpy brown sugar until all the sugar is beaten in. These cookies will keep if placed in a tupperware container.