Marguerites Cookies

Yields:	40 cookies
Rate this Recipe

	Preparation	30 minutes
	Cooking	25 minutes
	Ready In	55 minutes

Ingredients

1	cup	sugar
1	x	salt	to taste
1	cup	nuts	chopped
1/3	cup	water
40	each	crackers, saltine
1	each	egg white	beaten

Directions

Combine sugar, water, and salt.

Boil to soft ball stage (236 F).

Pour slowly, beating constantly, over stiffly beaten egg white.

Beat until stiff enough to hold its shape when dropped from a spoon.

Pile lightly on saltines.

Sprinkle with nuts.

Place on baking sheet.

Brown in slow oven (325 F).

Chopped raisins may be substituted for, or used with the nuts.

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Member Review

Crusty Cuban

One observation about this making this bread: I made it the first couple of times using King Arthur White Unbleached Bread Flour and the results were really good; crusty and only a little misshapen (which didn't disturb me a bit!). The second time, I used what I had on hand, which was King Arthur's All-Purpose Unbleached White Flour - not Bread Flour - and the loaf came out only slightly less crusty but with a perfect shape! And very good, too. I made 3 loaves this way and the results were consistent. Also, I read on another website that Cuban Bread does not hold up well, i.e. it gets stale quickly and to eat it right away. I have not found that to be the case.

Reviewed by northgardengal

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