Instructions: Preheat the oven to 300 degrees. Grease and flour a 13-by-9-by-2-inch baking pan and set it aside.

In a mixing bowl, whisk or beat the egg yolks and sugar until well combined. In a cup, stir together the flour and baking powder and beat into the egg mixture. Stir in the dates and walnuts until well combined.

In a separate bowl, whisk the egg whites until very frothy but stop before soft peaks form. Fold the egg whites into the date mixture. Spread the mixture in the prepared baking pan and bake for one hour. Remove and sprinkle with powdered sugar. Cool on a wire rack and cut into small squares.

creates private teas for home, office, meetings. Published in Oregonian

sugar, have a textured topping with a light meringue quality. Their not-too-sweet filling is a rich and pleasing combination of dates and walnuts. Easy to assemble, these old-fashioned cookies are adapted from a recipe Blackman found in a cookbook belonging to her mother. For special occasions or just a little variety, Blackman cuts the cooled cookies into identical squares or rectangles and makes a sandwich-like dessert by spreading a dollop of sweetened whipped cream or strained raspberry preserves along the bottom of one cookie and pressing the bottom of another cookie against it."

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