Page:The candy cook book (IA cu31924090146717).pdf/211

one third cup sugar, the vanilla, salt, and lemon juice, and fold into the mixture the nuts, dates, and one fourth cup sugar. Drop from tip of spoon on buttered tin sheet one inch apart. Sprinkle with powdered sugar, and bake in a moderate oven from twelve to fifteen minutes.

Chop almonds without blanching. Beat whites of eggs until stiff, add gradually the powdered sugar mixed with lemon rind and cinnamon, and fold in the almonds. Dredge a board or marble slab with flour and then with powdered sugar, turn out mixture, pat with rolling pin, and roll to one fourth inch in thickness. Shape with a small round cutter, place on a slightly buttered tin sheet, and bake in a moderate oven. Cover with frosting made of confectioners' sugar, vanilla, and enough water to make of the right consistency to spread.