RCI-BR.005.0517.001
Ragged Robin Cookies
Purchased from the O'Banion Estate in Mesquite, Texas in 1984. Notation on paper indicates this is a family favorite and comes from the 1941 Purity Cookbooks. I took these to last year's cookie exchange and they were a huge hit.
Prep25 min
Cook12 min
Total37 min
Servings4
Difficultyintermediate
Ingredients
- 2 unit
- 1/4 teaspoon
- 1/8 teaspoon
- ½ pound dates1 unitchopped
- ½ cup glazed cherries1 unit
- 1 cup
- 2 cups
- ½ cup granulated sugar1 unit
Method
1
Preheat oven to 325°F (160°C). Line baking sheets with parchment paper.
2
Beat egg whites with an electric mixer until soft peaks form, approximately 2-3 minutes. Add vanilla extract and salt, then continue beating until stiff peaks form.
3
Gradually fold in granulated sugar using a spatula, working gently to maintain the meringue structure.
4
Fold in chopped dates, glazed cherries, and walnuts until evenly distributed throughout the mixture.
5
Add corn flakes in batches, folding gently after each addition to prevent crushing them excessively while ensuring they are coated with the meringue.
6
Drop spoonfuls of the mixture onto prepared baking sheets, spacing them about 2 inches apart. The cookies will have an intentionally ragged, uneven appearance.
7
Bake for 12-15 minutes until the cookies are set but still slightly soft in the center and lightly golden on the edges.
15 minutes
8
Cool cookies on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.