Yield: 3 Servings
|¼ teaspoon||Cream of tartar|
|½ teaspoon||Almond extract|
|½ teaspoon||Vanilla extract|
|Chopped Brazil or Pecans or|
|Chopped Peppermint Candy|
|Chopped Candied Cherries|
Beat egg whites until foamy. Add salt and cream of tartar; beating until whites begin to hold their shape. Gradually add sugar; beat until stiff--but not dry. Add extracts and stir in carefully.
Drop by tsp onto cookie sheet covered with heavy wax paper. Make a small indention in the center of each cookie with the back of the spoon and fill with the chocolate fudge mixture; then sprinkle on nuts. Bake in a preheated slow oven at 300F for about 25 minutes.
Other options are the crushed peppermint candy to sprinkle on (with or without the chocolate fudge). Slivered dried apricots are nice...
silver drages are nice...those tiny chocolate chips...candied cherries... lots of ways to dress them up special.