The Sweet Magnolias Cookbook (58 page)

6 ounces semisweet chocolate chips

3 large egg whites

1 teaspoon pure vanilla extract

½ teaspoon salt ¾ cup sugar

1 cup chopped pecans

1 cup broken vanilla wafers

Preheat oven to 350°F.

Grease and flour cookie sheets or line them with parchment.

Place chocolate chips in microwave-safe dish. Cook at high power until chocolate melts, stirring every 30 seconds. Stir until smooth. Cool slightly.

Using an electric mixer, beat egg whites, vanilla and salt until frothy. Gradually beat in sugar until firm peaks hold. Fold in melted chocolate until smooth. Stir in pecans and broken wafers.

Drop ¼ cup mounds, 2" apart on prepared pans. Bake 12–15 minutes.

Remove from oven. Let cool on pan 5 minutes. Transfer to cooling rack. Cool completely. Store airtight.

CRUST

1 cup butter, softened

½ cup confectioners' sugar

2 cups all-purpose flour

FILLING

2 cups sugar

4 large eggs

¹
/
₃
cup flour

Freshly grated zest of 2 lemons

¹
/
₃
cup fresh lemon juice

½ teaspoon baking powder

GARNISH

Confectioners' sugar

Preheat oven to 350°F.

Cream butter and sugar together in a mixing bowl. Add flour all at once, and mix until thoroughly combined.

Place in a parchment-lined 9" × 13" × 2" metal baking pan, and press evenly to cover entire bottom. (Note: I often place a piece of plastic wrap on top of the dough when pressing it out to keep the dough from sticking to my hands.)

Bake 20 minutes. Prepare the filling during the last 5 minutes of the crust baking.

Combine all filling ingredients, and mix well.

Remove crust from oven. Pour filling over baked crust, return to the oven, and bake an additional 33–35 minutes.

Remove pan from the oven, and let cool completely on a cooling rack.

When cooled, lift out of the pan by the overhanging parchment paper, and place on a cutting board. Trim off edges with a large, long sharp knife, and discard (chef's treat!). Cut into squares of desirable size. Dust tops with confectioners' sugar.