Preserved exactly as written in the original source
Mix one package quartered dates and one cup walnuts
To two stiffly beaten egg whites add one cup sugar
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Combine
Drop from spoon on floured pan
Bake fifteen to twenty minutes
Modern guidance to help you succeed with this vintage recipe
Stiffly beaten egg whites trap air bubbles that expand during baking, creating a light, meringue-like texture. The sugar dissolves into the egg whites, stabilizing the foam structure while providing sweetness. As the cookies bake, the proteins in the egg whites coagulate and set around the dates and walnuts, creating a crisp exterior with a chewy interior. The absence of flour makes these naturally gluten-free and allows the egg whites to act as the primary structure.
The date and walnut mixture can be prepared and stored in an airtight container at room temperature for up to 2 days. However, the egg white mixture must be made fresh and the cookies baked immediately after combining, as the meringue will deflate if left to sit.
Store baked cookies in an airtight container at room temperature for up to 5 days. Place parchment or wax paper between layers to prevent sticking. These cookies are best enjoyed within 2-3 days when they maintain their ideal balance of crisp exterior and chewy center. Do not refrigerate, as moisture will make them soggy.
AI-generated tips from Chef Cecil's culinary database
The date and walnut mixture can be prepared and stored in an airtight container at room temperature for up to 2 days. However, the egg white mixture must be made fresh and the cookies baked immediately after combining, as the meringue will deflate if left to sit.
Store baked cookies in an airtight container at room temperature for up to 5 days. Place parchment or wax paper between layers to prevent sticking. These cookies are best enjoyed within 2-3 days when they maintain their ideal balance of crisp exterior and chewy center. Do not refrigerate, as moisture will make them soggy.
