Rolled Cookies Toffee Meringue Sticks

Spice 10-22-99 10:56 AM

Toffee Meringue Sticks

Makes about 4 dozen cookies
1 cup packed brown sugar
1/3 cup butter or margarine, softened
1 tsp vanilla
1 egg yolk
1/2 cup whipping (heavy) cream
2 1/2 cups all-purpose flour
1/4 tsp salt
2 egg whites
1/2 cup granulated sugar
1 package (6 oz) almond brickle chips (1 cup)

Beat brown sugar, butter, vanilla and egg yolk in large bowl with electric mixer on medium speed or mix with spoon.

Stir in whipping cream.

Stir in flour and salt.

Cover and refrigerate about 1 hour or until firm.

Heat oven to 375 degrees.

Roll one-fourth of dough at a time into strip, 12x3 inches, on lightly floured board surface.

Place 2 strips about 2 inches apart on each ungreased cookie sheet.

Beat egg whites in medium bowl on high speed until foamy.

Beat in granulated sugar, 1 tablespoon at a time; continue beating until stiff and glossy.

Fold in brickle chips.

Spread one fourth of meringue over each strip of dough.

Bake 12 to 14 minutes or until edges are light brown.

Cool 10 minutes.

Cut each strip crosswise into 1-inch sticks.

Remove from cookie sheet to wire rack.

Variation: Hazelnut meringue sticks: use granulated sugar for brown sugar and 3/4 cup ground hazelnuts for almond brickle chips.

Note: They suggested standing sticks up in a pretty cup for an office gift.

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