The holidays just aren’t complete with out cookies. Although I think cookies are a necessity all year round they add an extra special touch to the holidays. Christmas just wouldn’t be the same if Santa couldn’t collect the reward of cookies and a tall glass of milk as he visited each child’s home. He deserves to be rewarded for a long nights work, and we need to look out for his plump familiar figure. What better way could there be for him to relax for a just a minute than by enjoying a cold glass of milk along with homemade cookies for dunking.

This cookie recipe has been passed down through generations of my father’s family. The Chocolate Chip Egg White Cookie is one of my father’s treasured childhood favorites and has been ever since his childhood. I’ve made these for my kids every year at christmas time and they love them. This is a great cookie option for those of you with wheat allergies. They are light and airy with surprise pieces of chocolate hidden inside.

Ingredients:

2 egg whites
1/8 tsp cream of tartar
1/8 tsp salt
3/4 cup sugar
1/2 tsp vanilla
1package chocolate chips

paper bag

Directions

Beat egg whites until frothy.
Add salt and cream of tartar and continue to beat egg whites until stiff but be care not to let them get too dry.
Add sugar 2 TBSP at a time beating after each addition.
When egg whites form a stiff peak, stop beating and fold in chocolate chips and vanilla.
Cut paper bag to fit onto the cookie sheet.
Place spoonfuls onto the paper bag lined cookie sheet and bake at 300 degrees for 20 to 25 minutes. Remove from the oven when lightly browned and dry in appearance.