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Dear Listmembers, Hi.  Here are two more recipes.  I haven't tried them
yet.
Almond Macaroons
2 cups, about 9 ounces blanched almonds, sliced
3/4 cup sugar
2 teaspoons almond extract
2 egg whites, at room temperature
In covered blender container, blend almonds half at a time until finely
ground.  Line cookie sheet with heavy foil  Preheat oven to 350.  In medium
bowl, combine all ingredients until well mixed and stiff.  Drop in 1 inch
mounds, 1 inch apart on sheet.  Bake 20 minutes or until firm at edge, soft
in center and golden.  Remove from oven and lift  foil with macaroons to
wire rack to cool.  When cool, peel off foil.  Store in tightly covered
container.

Ding Bats
1 1/2 cups chopped dates
1 cup sugar
1 egg, beaten
 1/4 cup butter
1/4 cup water
1 1/2 crisp rice cereal, Erewhon Rice Twice is GF
1/2 cup nut meats
1 teaspoon vanilla
coconut or chopped nuts, if desired
Cook dates, sugar, egg, butter and water over medium heat for 10 minutes,
stirring constantly.  Add cereal, nut meats, and vanilla, and let mixture
cool.  Form into balls and roll in coconut or nuts, if desired.  Happy
Holidays, Karen from Central NY, USA