Aunt Lil’s Kisses

I also used the King Arthur Cookie Cookbook as a reference

I decided to try another of Aunt Lil’s recipes from her hand written cookbook. First one I opened to was called Kisses. It was obvious when reading the recipe it was a meringue cookie, but had two rather strange elements to it. You baked the meringue on top of something she called butter thins.  I assumed this was some type of store bought cookie. I googled but didn’t find anything that jumped out at me.

After searching the grocery store aisle I settled on these thin butter cookies (that taste like Animal Crackers). But I still worried. Meringue takes forever to cook – granted at low heat – but I still worried that the butter cookie would burn long before the meringue was finished. The other unusual ingredient was powdered sugar, rather than granulated. And of course, Aunt Lil gave no specific directions.

I searched through various of my cookbooks. The Boston Cooking-School Cook Book (1924) had meringues that used powdered sugar and nuts (nuts were also found in Aunt Lil’s recipe). But little in the way of direction. Mary Jane’s Cook Book, 1916 had a marguerite that sounded similar and placed the meringue on a saltine cracker before baking (oh yes, yuck). My Joy of Cooking (1943) was the most helpful with good directions on temperature and timing. But in the end it was all a crazy experiment – that worked!

  • Whites of two eggs
  • 1/2 c. powdered sugar
  • 1 c. chopped walnuts

Beat the separated egg whites until stiff (the egg whites should be room temperature)

Gradually beat in the powdered sugar a bit at a time

Fold in the chopped walnuts

Place the butter thins on an ungreased baking pan

Carefully drop a teaspoon of egg white mixture onto each butter thin

Bake in a 225 degree oven

In the end, I think they were in there about an hour. Toward the end of the hour I turned the heat up to 400 as the meringue wasn’t browning. I worried that they weren’t dry enough when they came out. We tried them and they were good, but a little too mushy inside. But weirdly, the next day after I’d stored them in an air tight container they were perfect. And very good and also looked quite nice! 

 

2 Responses to “Aunt Lil’s Kisses”

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  1. Theresa Young says:

    I love your website and wish you would blog more. Those cookies look pretty good. I remember seeing a lemon thin cookie in the stores when I was in my twenties. (About 40 years ago) I look for them every now and then but alas they’re not to be found. The chocolate thin wafer by nabisco might be a good alternative.

    • Lisa says:

      Hi Theresa – I’m so glad you like the website. I wish I had the energy to blog more, but after all these years I’m tiring a bit of writing. But I still love cooking from my vintage cook books. Yes, I’d imagine that any thin cookie would be lovely with this cookie. I was surprised how well they turned out. Hoping to make Butterscotch thins next! Thanks for reading and commenting. Aunt Lil (Lisa)

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