DARK CHOCOLATE MERINGUE COOKIES
Mary Whitley

4 egg whites
½ tsp. lemon juice
½ tsp. vanilla
Pinch of salt
¾ c. sugar
12 oz. 70%-72% dark chocolate, melted and cooled
½ c. chopped walnuts
Walnut halves for garnish
½ c. chopped dried cherries or cranberries

Preheat oven to 325 degrees. Line 2 baking sheets with parchment paper. Use a mixer and beat egg whites, lemon juice, vanilla and salt until foamy. Gradually add sugar, beating until stiff peaks form. Fold in melted chocolate, chopped walnuts and cherries or cranberries. Drop dough by heaping tablespoon-full onto cookie sheet. Top each cookie with walnut half. Bake 15 minutes or until outside is set and dry. Cool on sheets. Store in airtight container for up to a week.

LIGHT GINGER COOKIES
Joyce McKelvey

1 c. powdered sugar
1 c. (2 sticks) butter, softened
1 Tbs. vinegar
2¼ c. flour
2 tsp. powdered ginger
1 tsp. pure vanilla extract (optional)
¾ tsp. baking soda
¼ tsp. salt
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