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1 egg white 1/2 cup sifted powdered sugar 1/2 cup chopped pecans 1/2 cup chopped dates Beat egg white (at room temperature) in a medium mixing bowl until stiff peaks form. Gradually add sugar, beating well. Fold in pecans and dates. Drop by teaspoonfuls onto waxed paper-lined baking sheets. Bake at 250 degrees for 30 to 35 minutes. Cool on baking sheets. Yield: about 3 dozen. No Valentine party would be complete without heart cookies. Valentine Hearts 1 cup margarine, softened 2 cups sugar 3 eggs lVz tablespoons milk 2 teaspoons vanilla extract 4 Vi cups all-purpose flour 1 tablespoon baking powder l'/2 teaspoons salt 1/4 teaspoon ground nutmeg Cherry Frosting Red decorator sugar crystals , Cream margarine; gradually add sugar, beating well. Add eggs, milk, vanilla; mix well. Combine dry ingredients; gradually add to creamed mixture, mixing well after each addition. Divide dough in half. Roll half of dough to 1/4-inch thickness on a lightly floured surface; chill remaining dough. Cut dough with a heart-shaped cookie cutter. Place on lightly greased bak:ng sheets; bake at 375 degrees for *0 minutes or until edges are lightly browned. Cool on a wire rack. Repeat procedure with remaining dough. Frost with Cherry Frosting and sprinkle with sugar crystals. Yield: 3 dozen. Cherry Frosting 1/4 cup plus 2 tablespoons margarine, softened 1 cup sifted powdered sugar 1 tablespoon maraschino cherry juice 2 drops red food coloring Cream margarine; gradually add sugar, beating well. Add cherry juice, mixing until smooth. Stir in food coloring. Yield: enough frosting for 3 dozen cookies. Even diabetics can join in the festivities by making a jello heart mold. Lover’s Delight
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