Date and Nut Fingers

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READY IN: 50mins
SERVES: 24
YIELD: 24 cookies
UNITS: US

INGREDIENTS

Nutrition
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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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