Place an egg separator over a custard cup; crack egg into the separator. As each egg is separated, place yolk in another bowl and empty egg whites into a mixing bowl. It’s easier to separate eggs when they are cold.
This rich, old-fashioned dessert was an immediate hit with three girlfriends I used to live with. Now my husband and I run a small church camp and our two boys consume a lot of our time and energy—as well as my peanut butter pie!
Since I was raised on a dairy farm, the ingredients in this recipe suit me fine! These delicious cookies freeze well, although most of them get gobbled up before I have a chance to get them in the freezer.