Martha Washington Cookies Recipes

MARTHA WASHINGTON COOKIES

Steps:

• Preheat oven to 250 degrees F (120 degrees C).
• Beat egg whites and salt until foamy; gradually add brown sugar and vanilla.
• Continue beating until stiff peaks are formed. Fold in pecan halves.
• Drop by teaspoon onto greased cookie sheet. Bake for 1 hour.

MARTHA WASHINGTON BALLS

Steps:

• Combine all ingredients except chocolate chips.
• Refrigerate over night.
• Shape coconut mixture into walnut-size balls.
• Freeze until firm.
• Melt chocolate chips in a double boiler.
• Pierce balls with a tooth pick or wooden skewer, dip balls into chocolate.
• Lay on wax paper.
• Refrigerate until set.
• Store in an airtight container.
• Note: This recipe originally called for 1 block of paraffin wax melted in with the chocolate chips. I don't care for the wax, so I don't add it. It's just a personal preference.

MARTHA WASHINGTON CANDIES

Steps:

• Line 2 cookie sheets with wax paper. Set aside.
• Mix margarine, sugar and sweetened condensed milk in large mixing bowl. Add coconut, pecans, and vanilla; mix well, using a sturdy large spoon. Chill until firm enough to handle.
• Form into small balls and place on prepared cookie sheets . Chill until very firm.
• Melt chocolate chips in top pot of double boiler over simmering water. Using a toothpick, dip balls into melted chocolate. Let cool on wax paper.

MARTHA WASHINGTON CANDY

Steps:

• Cream sugar and butter together. (This mixture will be thick.)
• Add milk, pecans, and coconut.
• Roll into small balls and chill at least 1 hour.
• Melt chocolate. Dip candy in chocolate and allow to dry on parchment paper.
• Share and Enjoy!
• *If your mixture isn't thick add more sugar, 1 tablespoon at a time until thick (think cookie dough consistency)
• **I use coconut that is found on the baking isle, usually close to chocolate chips and nuts (not frozen).

MARTHA WASHINGTON CANDY

Steps:

• In a large bowl, beat butter, confectioners' sugar, milk and vanilla until blended. Stir in coconut and pecans. Divide dough in half; refrigerate, covered, 1 hour., Working with half the dough at a time, shape mixture into 1-in. balls; place on waxed paper-lined baking sheets. Refrigerate 30 minutes longer., In top of a double boiler or a metal bowl over barely simmering water, melt chocolate chips and shortening; stir until smooth. Dip balls in melted chocolate; allow excess to drip off. Return to waxed paper. Refrigerate until set., To Make Ahead: Store in an airtight container in the refrigerator., Freeze option: Freeze candy, layered between pieces of waxed paper, in freezer containers. To use, thaw in refrigerator 2 hours before serving.