Claude Monet’s Chestnut Cookies

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My recipe theme for August is recipes of famous artists.  I came up with this theme as I started research recipes for our cabaret night in August.  Since the Les Hydropathes, who later occupied the Le Chat Noir  in the bohemian Montmartre district of Paris, were not famous for their cooking; I had to resort to the recipes of famous artists and writers.

Today we have Claude Monet’s Chestnut Cookies tomorrow it will be Gertrud Stein (not an artist but a great patron of the arts) famous fruit salad.

Claude Monet’s Chestnut Cookies

Ingredients:

½ CUP UNSALTED BUTTER
1 CUP UNSWEETENED CHESTNUT PURÉE
¾ CUP SUGAR
EGGS, SEPARATED

Direction:

Preheat over 350 degrees, line a large baking tray with baking paper.

Beat egg white until stiff and set aside.

In a large mixing bowl, combine remaining ingredients, mix well.

Add stiffen egg white

Scoop on the lined baking tray, bake for 12 minutes or until slightly firm on the edges.