Cashew Meringues with Caramel Topping

4 egg whites
1 teaspoon vanilla
1/4 teaspoon cream of tartar
4 cups sifted powdered sugar
2 cups chopped cashews or mixed nuts
12 vanilla caramels
2 teaspoons milk

In a large mixing bowl allow egg whites to stand at room temperature for 30 minutes. Meanwhile, grease a cookie sheet.

Add vanilla and cream of tartar to egg whites. Beat with an electric mixer on medium speed until soft peaks form (tips curl).

Gradually add powdered sugar, about 1/4 cup at a time, beating on medium speed just until combined. Beat for 1-2 minutes more or until soft peaks form. (Do not continue beating to stiff peaks.)

Using a spoon, gently fold in the cashews or mixed nuts. Drop by rounded teaspoon about 2-inches apart onto prepared cookie sheet.

Bake in a 325 degree oven for 15 min. or until edges are very lightly
browned. transfer to a wire rack to cool.

In a small saucepan combine caramels and milk. Heat and stir over low heat until the caramels are melted. Place cookies on a wire rack over waxed paper. Drizzle caramel mixture over cookies. If desired, sprinkle with additional chopped cashews or mixed nuts. Let stand until caramel mixture is set.

Makes 60
Source: Better Homes and Gardens Cookie Classics