Date-Nut Kisses

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READY IN: 40mins
YIELD: 25 cookies
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Set 2 oven racks at top and bottom thirds of oven.
  • Preheat oven to 300 degrees.
  • Spray 2 non-stick baking sheets generously with oil spray.
  • In shallow pan over medium-high heat, toast almonds until lightly browned, about 15 minutes, stirring several times.
  • Set aside.
  • In clean, dry bowl, beat egg white with salt and cream of tartar until soft peaks form.
  • Add rum extract.
  • While beating, gradually sprinkle in granulated sugar.
  • Beat in dark brown sugar 1 tablespoon at a time.
  • Fold in dates, raisins and almonds.
  • Drop mixture by teaspoon onto baking sheets 3 inches apart, to make 25 cookies.
  • Stagger pans on separate racks so lower pan is not directly below top pan.
  • Bake cookies 10 minutes.
  • Switch pans to opposite racks.
  • Bake 10 minutes more or until cookies are light brown, firm and feel dry to the touch.
  • Turn off oven.
  • Let cookies sit in oven 20 minutes.
  • Remove from oven and cool completely on baking sheets.
  • Using metal spatula, gently remove cookies from sheets.
  • If not served immediately, store in airtight container, with wax paper between layers, up to 3 days.
  • These are crisp on the outside and slightly chewy inside on the first day, they later become chewy throughout.
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