- Preheat oven to 350 degree F. Lightly coat a cookie sheet with cooking spray. In a large mixing bowl beat egg whites and vanilla with an electric mixer on medium speed until soft peaks form (tips curl). Slowly add sugar to the egg mixture, 2 tablespoons at a time, beating on high speed until stiff peaks form (tips stand straight) and sugar is almost dissolved. Fold in flour, dates, and nuts.
- Drop mixture by rounded teaspoons 2 inches apart onto prepared cookie sheet. Bake in the preheated oven for 8 minutes or until bottoms are lightly browned. Cool on cookie sheets for 1 minute. Transfer cookies to a wire rack and cool completely. Makes about 36.
From the Test Kitchen
Place cookies in layers separated by waxed paper in an airtight container; cover. Store at room temperature for up to 2 days or freeze for up to 3 months.