Combine sugar and water in a small saucepan and place over moderate heat. (Do not use temperature-controlled burner.) Stir mixture constantly until it begins to boil. Cook until candy thermometer registers 265 degrees. While syrup is cooking, grease cookie sheets with unsalted shortening. Heat oven to 250 degrees. Beat egg whites in a small bowl until stiff but not dry. Add food coloring to syrup, if desired. Pour sugar syrup into egg whites in a thin stream, beating constantly with an electric mixer or rotary beater. Continue beating until mixture is stiff. Fold in vanilla and walnuts. Drop mixture by teaspoonfuls about 1-1/2 inches apart on prepared cookie sheets. Bake 15 minutes, or until lightly browned. Remove cookies from sheets and cool on wire cake racks. Makes about 3 dozen cookies.

Redbook, Dec 1972, "The Great

Christmas Cookie-Swap Cookbook"

From a collection of my mother's (Judy Hosey) recipe box which contained lots of her favorite recipes, clippings, etc. Downloaded from Glen's Mm