1 large egg white
1/8 tpn cream of tartar
1 1/4 cups powdered sugar
2 tbspns malted milk powder
1/2 cup graham cracker crumbs
1/4 cup semisweet chocolate chips
In a large bowel, mix egg white, cream of tartar, sugar, and malted milk powder. Beat with
an electric mixer at high speed until thick and smooth. Stir in graham cracker crumbs.
Drop dough in 1 1/2 teaspoon mounds 3 inches apart on 3 oiled, floured 12 by 15 inch
non-stick backing sheets (or use regular baking sheets, lightly floured). Lightly press
chocolate chips equally
into mounds.
Bake cookies in a 375 f oven until golden brown (about 7 minutes; switch positions of
baking sheets after 4 minutes). Let cookies cool on baking sheets for 1 minute; then
transfer with a spatula to racks.
If made ahead, let cool; then store airtight for up to 3 days. Makes about 18 cookies.
1/8 tpn cream of tartar
1 1/4 cups powdered sugar
2 tbspns malted milk powder
1/2 cup graham cracker crumbs
1/4 cup semisweet chocolate chips
In a large bowel, mix egg white, cream of tartar, sugar, and malted milk powder. Beat with
an electric mixer at high speed until thick and smooth. Stir in graham cracker crumbs.
Drop dough in 1 1/2 teaspoon mounds 3 inches apart on 3 oiled, floured 12 by 15 inch
non-stick backing sheets (or use regular baking sheets, lightly floured). Lightly press
chocolate chips equally
into mounds.
Bake cookies in a 375 f oven until golden brown (about 7 minutes; switch positions of
baking sheets after 4 minutes). Let cookies cool on baking sheets for 1 minute; then
transfer with a spatula to racks.
If made ahead, let cool; then store airtight for up to 3 days. Makes about 18 cookies.
Little Leakers
Graham Cracker Crackle Cookies