Date and Nut Fingers
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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READY IN: 50mins
SERVES: 24
YIELD: 24 cookies
UNITS: US
INGREDIENTS
Nutrition- 1⁄4teaspoon salt
- 3egg whites, room temp
- 1 3⁄4cups powdered sugar
- 1tablespoon flour
- 1
- 1teaspoon vanilla extract
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DIRECTIONS
- Preheat oven to 300ºF, place rack in center of oven.
- Line baking sheet with parchment paper.
- Combine and sift together powdered sugar and flour into a small bowl; set aside.
- Add 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.
- *Note: Do NOT use pre chopped packaged dates unless the pkg states that they are NOT coated with anything.
- Add salt to egg whites in a mixing bowl; beat to a stiff foam (almost to the soft peaks stage).
- Add the sugar-flour mixture to the egg whites, one tablespoon at a time, beating constantly, until stiff, glossy peaks form.
- Gently fold in nuts, dates and vanilla extract.
- Drop from tablespoon onto the parchment paper lined cookie sheet, about 2 inches apart.
- Shape into fingers, if desired, or leave in mounds.
- Bake for about 30 minutes. Cookies should be a very pale beige at most, not brown.
- Remove the cookies, ON the parchment paper, to cooling racks and cool completely.
- When cool, carefully peel the cookies from the parchment paper (a thin bladed knife or spatula helps)
- Store in an airtight container; use waxed paper between layers.
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