“From Better Homes & Garden's 2004 Christmas Cookie Magazine”
1hr 10mins

Ingredients Nutrition


  1. Allow egg whites to stand at room temp for 30 minutes.
  2. Preheat oven to 325°F Line two large cookie sheets with foil or parchment paper; set aside.
  3. In a medium mixing bowl, combine egg whites, vanilla, cream of tarter and ginger.
  4. Beat with an electric mixer on medium speed until soft peaks form (tips curl).
  5. Gradually add the sugar, 1 tablespoon at a time, beating on high speed until stiff peaks form.
  6. Gently fold in candy.
  7. Spoon mixture into a decorating bag fitted with a ½ inch round tip.
  8. Pipe into 1 ½ inch teardrop shapes, 2 inches apart on prepared sheets.
  9. Bake both sheets on separate racks in preheated oven for 10 – 15 minutes.
  10. Turn off oven and let cookies dry in oven with door closed for 1 hour.
  11. Transfer cookies to wire rack and let cool completely.
  12. To store: Place cookies in layers separated by waxed paper in an airtight container.
  13. Store at room temp for up to 3 days.

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