1/2 c shortening
2 c sugar
2 eggs
1 more egg, separated
1 tsp vanilla
1 1/2 c flour
1/2 tsp salt
1 tsp baking powder
1 tsp cocoa powder (optional)
1 c Brown sugar
1 tsp vanilla
Cream the shortening and sugar. Add two eggs and one yolk and vanilla. Beat well. With the mixer off, put in the flour, salt, and baking powder, in that order, and then put the mixer on low and let it mix thoroughly.
At this point, the original recipe says, "spread mixture on floured cookie sheet." This is easier said than done. First of all, either use a smaller cookie sheet (not the jelly-roll size, but the 11x15 size) or don't expect it to reach the edges. Secondly, you might try just greasing the cookie sheet or just leaving it untreated or it's almost impossible to spread the stuff. It makes a very thin layer.
Now, in a clean dry bowl, beat the remaining eggwhite until it forms stiff peaks. Add the brown sugar a little at a time, beating well after each (just like you do for white sugar merengue). Beat in the vanilla last. Spread in a thin layer over the mixture already on the cookie sheet. Bake 35 minutes at 350. Remove from the oven carefully because the mixture will still be soft and the merengue will shift and break if you tip the tray (I learned this from experience).
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