Sherri and I both agreed that it was time that Braude’s Bites was a representation of both the Braude Sister’s culinary skills (even if one of us now goes by the married name Sparaga) . I couldn’t be more honored to have my first post be a tribute to our Bubby Lucy who passed away this month at the age of 93. Our Bubby was known for her love of traveling, her sewing and mending skills, her sense of style, her beauty, her sweet tooth and best known worldwide by her famous White Meringue Chocolate Chip cookies that we referred to as “Bubby Lucy’s Cookies”.
Although these cookies have been a staple in our household for years, it was only a few weeks ago that I made my first batch. This recipe only has four ingredients and takes very little preparation time, but I caution all bakers that this particular cookie recipe needs to be followed exactly in order to achieve the right coloring and shape.
Bubby Lucy’s Cookies
Yields approximatley 22 cookies
2 Egg Whites
Bubby Lucy’s Cookies
Yields approximatley 22 cookies
2 Egg Whites
½ cup of Sugar
1 tsp Vanilla
1 cup of Chocolate Chips
1. Preheat the oven for 260 F.
2. Separate Egg Whites and leave them out so that they attain room temperature. Using a mix master (small bowel), Beat the eggs on high.
3. As the egg whites become frothy you gradually add the sugar and then the vanilla. You beat it for approximately 5-7 minutes, until you obtain peaks. The batter is ready when the peaks hold their form.
4. Fold the chocolate chips in by hand.
5. Using two cookie sheets, cover them both with parchment paper and drop cookies with a regular spoon.
6. Bake the cookies for 40 minutes at 265 F. Turn off the oven and leave the cookies in the oven for an hour, so that they become dry.
I highly recommend sampling a cookie as soon as they come out of the oven! These cookies have a great shelf life in the pantry, our mother always has these on hand for guest (that’s if our father doesn’t discover them before the guests arrive). It should also be noted that they are also low fat in comparison to other traditional cookies.
We’ll miss our bubby, but her legacy will live on with this recipe.
Cara
5. Using two cookie sheets, cover them both with parchment paper and drop cookies with a regular spoon.
6. Bake the cookies for 40 minutes at 265 F. Turn off the oven and leave the cookies in the oven for an hour, so that they become dry.
I highly recommend sampling a cookie as soon as they come out of the oven! These cookies have a great shelf life in the pantry, our mother always has these on hand for guest (that’s if our father doesn’t discover them before the guests arrive). It should also be noted that they are also low fat in comparison to other traditional cookies.
We’ll miss our bubby, but her legacy will live on with this recipe.
Cara
Photo taken on January 12th, 2008
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