DATE-NUT MERINGUES
From Sunset "Cookies" (1985). I personally cook meringues on parchment paper rather than the recommended greased cooking sheet. The dates make chewy meringue.
Provided by LaJuneBug
Categories Drop Cookies
Time 1h30m
Yield 42 cookies, 24 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 200°F.
- In a large bowl of an electric mixer, beat egg whites until foamy. With the mixer on high speed, beat in salt; then gradually add sugar, about a tableshppon at a time, beating well after each addition, until whites fold stiff, glossy peaks.
- Add vanilla and beat for 1 minute. Fold in dates and walnuts.
- Drop meringue mixture by rounded teaspoonfulls onto well-greased cooking sheets, spacing cookies about 1 inch apart. Bake in a 200°F oven for 1 hour or until outside is dry and set; cookies should not turn brown.
- Let cool on baking sheets for about 5 minutes, then transfer to racks and let cool completely. Store airtight.
DATE NUT MERINGUES
It's always nice to make different recipes to enhance my Christmas cookie selection each year. Since I like to bake but not fuss too much, these old-fashioned chews are a good choice.
Provided by Taste of Home
Categories Desserts
Time 35m
Yield 6 dozen.
Number Of Ingredients 5
Steps:
- In a bowl, beat egg whites until soft peaks form. Gradually add sugar; beat until stiff peaks form, about 6 minutes. Beat in vanilla. Fold in dates and pecans. , Drop by rounded teaspoonfuls 2 in. apart onto lightly greased baking sheets. Bake at 325° for 12-15 minutes or until firm to the touch. Remove to wire racks to cool. Store in an airtight container.
Nutrition Facts : Calories 75 calories, Fat 4g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 5mg sodium, Carbohydrate 11g carbohydrate (10g sugars, Fiber 1g fiber), Protein 1g protein.
NUTTY MERINGUE COOKIES
Provided by Claire Robinson
Categories dessert
Time 2h40m
Yield approximately 2 1/2 dozen
Number Of Ingredients 6
Steps:
- Preheat the oven to 225 degrees F.
- In a large bowl, using a hand beater, beat the egg whites, cream of tartar, salt and vanilla until soft peaks form. Gradually add the sugar and beat until the sugar dissolves and stiff peaks form, about 3 minutes. Gently fold in the chopped nuts.
- Drop the batter onto silicone mats or parchment lined baking sheets (will need 2) with a teaspoon, spacing at least 2 inches apart. Bake until the meringues are dried through, about 2 to 2 1/2 hours. The cookies will remove easily from the parchment or silicone mat when ready.
- Cook's Note: Do not bake on humid days. Dye these any color to suit a seasonal event. For orange cookies, add 5 drops of food coloring.
DATE A NUT MERINGUE COOKIES
Make and share this Date a Nut Meringue Cookies recipe from Food.com.
Provided by lemoncurd
Categories Drop Cookies
Time 1h15m
Yield 20 serving(s)
Number Of Ingredients 5
Steps:
- Preheat oven to 350°F Grease a cookie sheet.
- Beat the egg whites in a large bowl on medium speed, till soft peak stage.
- Add the sugar gradually. beat till glossy stiff peaks form.
- Carefully fold in cardamom, dates and nuts.
- Drop mixture by the tablespoon onto cookie sheet.
- Bake for 10 minutes.
Nutrition Facts : Calories 111.3, Fat 5.2, SaturatedFat 0.5, Sodium 11.4, Carbohydrate 16, Fiber 1.5, Sugar 13.6, Protein 2.2
MERINGUE COOKIES ("FORGOTTEN KISSES")
Provided by Food Network
Categories dessert
Time 2h50m
Yield about 4 dozen cookies
Number Of Ingredients 6
Steps:
- Preheat the oven to 350 degrees F and line 2 baking sheets with parchment paper. Set aside.
- In the bowl of an electric mixer, beat egg whites until foamy. Add the cream of tartar and beat until fluffy but not at all dry. (Be careful not to over beat.) Add the sugar gradually, about 3 tablespoons at a time. When 1/2 of the sugar has been added, add the vanilla extract. Continue beating and adding remaining sugar in batches, until all of the sugar is dissolved and the meringue is very shiny and tight. Gently fold in the chocolate chips and chopped nuts. Working one teaspoon at a time, push a teaspoonful of meringue from the tip of 1 teaspoon with the back of another teaspoon onto the lined baking sheets, leaving 1-inch of space between cookies. Place baking sheets in the preheated oven and turn the oven off. Leave the cookies (undisturbed) in the oven for at least 2 hours and up to overnight, or until cookies are crisp and dry.
Nutrition Facts : Calories 44 calorie, Fat 2.5 grams, SaturatedFat 0.5 grams, Cholesterol 0 milligrams, Sodium 3 milligrams, Protein 1 grams, Sugar 5 grams
DATE AND NUT COOKIES
Loaded with ample doses of sweet dates, raisins, and buttery pecans, this easy recipe for drop cookies from reader Jackie Schulman of Tucker, Georgia, creates a homey and irresistible teatime dessert. There won't be a crumb left of these moist, cakey goodies.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Time 1h
Yield Makes 60
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees, with racks in upper third and middle. In a medium bowl, whisk together flour and baking powder. Add dates, pecans, and raisins, and stir with a wooden spoon until fruit and nuts are coated. In a small bowl, whisk together eggs, 1/2 cup sugar, oil, lemon juice, vanilla, and salt. Add to flour mixture and stir until combined.
- In another small bowl, stir together 2 tablespoons sugar and cinnamon. Drop dough by rounded tablespoons, 1 inch apart, onto parchment-lined baking sheets. Sprinkle with cinnamon sugar. Bake until cookies are golden at edges, about 15 minutes, rotating sheets halfway through. Transfer cookies to wire racks and let cool completely.
Nutrition Facts : Calories 197 g, Fat 10 g, Fiber 2 g, Protein 2 g
SURPRISE MERINGUES
These crisp, delicate cookies are light as a feather. Mini chocolate chips and chopped nuts are a delightful and yummy surprise in every bite. Mom knows this fun dessert is a fitting finale to a big meal. -Gloria Grant, Sterling, Illinois
Provided by Taste of Home
Categories Desserts
Time 55m
Yield 4 dozen.
Number Of Ingredients 7
Steps:
- Place egg whites in a large bowl; let stand for 30 minutes. Add the vanilla, cream of tartar and salt; beat on medium speed until soft peaks form. Gradually add sugar, 1 tablespoon at a time, beating on high until stiff glossy peaks form and sugar is dissolved, about 6 minutes. Fold in chocolate chips and nuts. , Drop by rounded teaspoonfuls 2 in. apart onto parchment-lined baking sheets. Bake at 250° for 40-45 minutes or until firm to the touch. Turn oven off; leave meringues in oven for 1-1/2 hours. Remove to wire racks. Store in an airtight container.
Nutrition Facts : Calories 70 calories, Fat 3g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 20mg sodium, Carbohydrate 11g carbohydrate (10g sugars, Fiber 1g fiber), Protein 1g protein.
DATE NUT PINWHEEL COOKIES I
Rolled cookies with a date-filled center.
Provided by Jo-Anne
Categories Desserts Cookies Fruit Cookie Recipes Date
Yield 24
Number Of Ingredients 16
Steps:
- Chop pitted dates in food chopper. Place dates into small saucepan and add 1/4 cup sugar, dash of salt, and 1 1/4 cups of water. Cook, stirring constantly until mixture is of a soft consistency. Remove from heat.
- Add grated lemon rind, lemon juice, and chopped nuts. Mix well and chill.
- Cream together 3/4 cup butter and gradually add 1/2 cup white sugar and 1cup lightly packed brown sugar. Beat well. Beat 2 eggs until thick and add to creamed mixture part at a time, beating well after each addition. Stir in 1 1/2 teaspoons vanilla.
- Measure into a sifter 3 1/2 cups flour, 1 1/2 teaspoons baking powder, 1/4 teaspoon baking soda, and 3/4 teaspoon of salt. Sift together twice. Sift dry ingredients into creamed mixture about 1/4 at a time. Combine thoroughly after each addition. Chill until firm.
- Divide dough into 3 parts. Roll out 1 part at a time into a rectangle. Spread with date filling. Roll up jelly roll fashion in waxed paper. Chill several hours.
- Preheat oven to 350 degrees F (180 degrees C).
- With sharp knife, slice 1/4 inch thick slices off of rolls and place on greased cookie sheets. Bake 10 - 13 minutes. Let cool.
Nutrition Facts : Calories 230.6 calories, Carbohydrate 36.7 g, Cholesterol 30.8 mg, Fat 8.5 g, Fiber 1.5 g, Protein 3.2 g, SaturatedFat 4 g, Sodium 173 mg, Sugar 21.2 g
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