Prep 15 mins
Cook 30 mins
have no idea where the name comes from..this has been in my recipe file the longest...
- 118.29 ml butter, softened
- 236.59 ml sugar
- 3 large eggs, reserve whites
- 354.88 ml flour
- 4.92 ml baking powder
- 4.92 ml vanilla
- 2.46 ml salt
- 236.59 ml nuts, chopped
- 236.59 ml brown sugar, packed
- preheat oven to 350*.mix first 7 ingredients together.
- spread very thin in a greased 13x9" pan --
- sprinkle with chopped nuts.
- beat egg whites till stiff and add brown sugar --
- spread over nuts and bake for 30 minutes.
- cut into squares while hot.
This is a different recipe, fun to make and very interesting results. But not very popular in my household. Sorry, but thanks for posting!
Really cool recipe and delicious!!!!! These are light, crisp, chewy, gooey, and nutty!!! I was intrigued by the name of these cookies and tried to find out why they were called this. I did find the Toledo Mud Hens and some other ball teams named after this duck-like bird with a blackish head and neck. In the spirit of the mud hen colors, I used black walnuts which I also love the vintage flavor of. (My grandma always made black walnut cake and she had a big old black walnut tree in her back yard.) Black walnuts went wonderfully with the sweetness of the brown sugar meringue! I had also recently treated myself to a new unlined copper bowl to beat egg whites in and this was the first recipe that I used to break that in on and it really worked great and I had nice stiff peaks on my egg whites!! This is a wonderful and fun recipe that delivers great flavor and texture!!! Thanks so much for posting!!!