These are sometimes called “halfway cookies.” Supposedly, because they’re halfway good for you (at least, assuming a sugary meringue is recommended by your doctor). A recipe for halfway cookies appeared in the September 22, 1982 edition of the Lewiston (Maine) Daily Sun, but the recipe goes back to the 1940s.
|A family recipe provided by Jennifer Kiel of Washington, DC, from her mother-in-law’s collection, started in Kent, Ohio.|
3/4 cup soft butter
1/2 cup brown sugar (packed)
1/2 cup granulated sugar [handwritten in margin]
3 eggs, separated
1 tsp. vanilla
2 cups Gold Medal Flour
1 tsp. baking powder
1/4 tsp. soda
1/4 tsp. salt
1 (6 oz.) pkg. chocolate pieces
1 cup flaked or grated coconut
3/4 cup coarsely chopped nuts
1 cup brown sugar (packed)
Heat oven to 350. Grease an oblong pan 13 x 9-1/2 x 2″. Blend the butter, 1/2 cup brown sugar, granulated sugar, egg yolks, and vanilla. Beat two minutes, scraping down constantly.
Sift in dry ingredients and stir into creamed mixture until thoroughly mixed. Spread or pat dough in pan. Sprinkle with chocolate pieces, coconut and nuts.
Beat egg whites until frothy. Add one cup brown sugar and beat until stiff but not dry. Spread on top of previous mixture. Bake 35 to 40 minutes. Cool and cut in bars. 40 to 60 bars.