Peanut Butter Macaroons

This won Joan Browning a $400 prize in BHG magazine

• Ready In: 40 mins
• Yields: 30 cookies

Ingredients

• 2  egg whites
• 1⁄8 teaspoon cream of tartar
• 1  dash salt
• 1⁄2 cup sugar
• 1⁄2 cup creamy peanut butter
• 2  cups  chocolate-flavor crisp rice cereal
• 1⁄3 cup  chopped  honey-roasted peanuts

Directions

1. Beat to soft peak stage the whites, cream of tartar and salt.
2. Gradually add sugar until stiff peaks form.
3. Fold in peanut butter followed by cereal.
4. Drop by heaping teaspoons 2" apart onto greased cookie sheets.
5. Sprinkle the chopped peanuts over each mound.
6. Bake for 10 minutes at 300 degrees.
7. Turn oven off and let cookies remain in oven for another 15 minutes.
8. Remove cookies from oven and cool on wire racks.