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.
Thick and chewy, these cookies demand you to grab a glass of milk or cup of coffee and just savor the moment! They are that good! This is the closest I've come to the cookies made in a speciality cookie shop.
To ensure you get the results expected, don't deviate from the recipe.
I have not made allowances for high altitude baking.
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