A fabulous meringue cookie from an old 1940's Better Homes and Gardens cookbook. These are so light and airy, yet with a touch of chewy texture from the dates and nuts. They are a rich combination of flavors while the only fat in them is from the nuts! They are a must during the holidays. Note, these are best made when it's not humid.
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Units: US | Metric
- 1Preheat oven to 300ºF, place rack in center of oven.
- 2Line baking sheet with parchment paper.
- 3Combine and sift together powdered sugar and flour into a small bowl; set aside.
- 4Add one tablespoon of sugar flour mixture to chopped dates and toss to coat. Use a little more (only if needed) to keep them from being too sticky.
- 5*Note: Do NOT use pre chopped packaged dates unless the pkg states that they are NOT coated with anything.
- 6Add salt to egg whites in a mixing bowl; beat to a stiff foam (almost to the soft peaks stage).
- 7Add the sugar-flour mixture to the egg whites, one tablespoon at a time, beating constantly, until stiff, glossy peaks form.
- 8Gently fold in nuts, dates and vanilla extract.
- 9Drop from tablespoon onto the parchment paper lined cookie sheet, about 2 inches apart.
- 10Shape into fingers, if desired, or leave in mounds.
- 11Bake for about 30 minutes. Cookies should be a very pale beige at most, not brown.
- 12Remove the cookies, ON the parchment paper, to cooling racks and cool completely.
- 13When cool, carefully peel the cookies from the parchment paper (a thin bladed knife or spatula helps)
- 14Store in an airtight container; use waxed paper between layers.
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Nutritional Facts for Date and Nut Fingers
Serving Size: 1 (28 g)
Servings Per Recipe: 24
- Amount Per Serving
- % Daily Value
- Calories 121.5
- Calories from Fat 59
- Total Fat 6.5 g
- Saturated Fat 0.5 g
- Cholesterol 0.0 mg
- Sodium 31.3 mg
- Total Carbohydrate 15.8 g
- Dietary Fiber 1.4 g
- Sugars 13.6 g
- Protein 1.5 g