Cookie Caps

These cookies are easy to make, and quite tasty. They have a soft, sweet bottom, and a crisp, chocolatey meringue topping. The idea of putting meringue on cookies is a little different, but it certainly works well. I have heard of meringue on pies, and meringue cookies, but never meringue on cookies. I found this recipe in my favorite cookie cookbook.

Ingredients
COOKIES
1/2 cup butter or hard margarine, softened
1/2 cup granulated (white) sugar
1 large egg
2 Tablespoons milk
MERINGUE
1 large egg white, at room temperature
1/8 teaspoon cream of tarter
2 Tablespoons dark brown sugar
1/2 teaspoon vanilla extract
1/2 cup miniature semi-sweet chocolate chips

COOKIES: Preheat oven to 325◦F. Line cookie sheets with parchment paper.
In a large bowl, cream the butter and sugar together until light and fluffy. Beat in the egg and milk. Stir in the flour and baking powder. Shape into small balls, place on baking sheet, and flatten slightly with palm.
MERINGUE: Beat the egg white and cream of tartar until soft peaks form. Add sugar, one tablespoon at a time, beating until stiff. Stir in the vanilla and chocolate chips. Place about a tablespoon on each cookies. Bake for 15 minutes. Makes three dozen (36) cookies.

Paré, Jean. "Cookie Caps." Recipe. Cookies, Edmonton Alberta: Company's Coming Publishing Limited, 1989. 137.