This recipe is from the 17th Annual Pillsbury Bake-Off Recipe Book pictured below. This is one of my older cookbooks, dated 1966. That makes this recipe 58 years old.
2 cups confectioners' sugar
1/2 cup Pillsbury's Best Flour (Regular, Instant Blending or Self-Rising*)
1/2 tsp baking powder
1/2 cup (3 to 4) egg whites
2 cups chopped Diamond Walnuts
1/2 cup chopped dried apricots
Oven 325 36 cookies
In mixing bowl, combine sugar, flour, baking powder and egg whites. Add walnuts and apricots; mix well. Drop by teaspoonfuls onto well-greased cookie sheets. Bake at 325 degrees for 15 to 18 minutes.
*For use with Pillsbury's Best Self-Rising Flour, omit baking powder.
Variations: Substitute 1 cup peanut butter pieces for the apricots.
Substitute 1 cup flaked coconut for the apricots. Add 1/8 tsp cinnamon and 1/8 tsp nutmeg with the flour.
Substitute 1 cup semi-sweet chocolate pieces for the apricots.
1/2 cup Pillsbury's Best Flour (Regular, Instant Blending or Self-Rising*)
1/2 tsp baking powder
1/2 cup (3 to 4) egg whites
2 cups chopped Diamond Walnuts
1/2 cup chopped dried apricots
Oven 325 36 cookies
In mixing bowl, combine sugar, flour, baking powder and egg whites. Add walnuts and apricots; mix well. Drop by teaspoonfuls onto well-greased cookie sheets. Bake at 325 degrees for 15 to 18 minutes.
*For use with Pillsbury's Best Self-Rising Flour, omit baking powder.
Variations: Substitute 1 cup peanut butter pieces for the apricots.
Substitute 1 cup flaked coconut for the apricots. Add 1/8 tsp cinnamon and 1/8 tsp nutmeg with the flour.
Substitute 1 cup semi-sweet chocolate pieces for the apricots.
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