Recipe: Cherry Chews (using egg whites)

CHERRY CHEWS

1 1/2 cups egg whites (from 12 to 13 eggs)
1 1/2 teaspoons salt
3 1/4 cups granulated sugar
1 teaspoon vanilla
2 3/4 cups cake flour
2/3 cup butter
1 cup Crisco vegetable shortening
1/3 cup drained and pureed maraschino cherries
1 teaspoon cherry flavored extract
1 to 2 drops red food coloring, optional
2 cups walnut or pecans pieces
2 cups red candied cherries (or drained maraschino cherry halves)

Heat oven to 350 degrees F. Spray around the edges and bottom of a half sheet pan (13x18-inches) with non-stick cooking spray.

In a large bowl, add egg whites, salt, sugar and vanilla. Whip to a soft peak. Fold cake flour into the egg whites, taking care not to over mix; set aside.

In a microwave-safe bowl, heat butter and shortening until just barely melted, but not hot. Gently fold into the cookie batter, again taking care not to over mix; set aside.

In a small bowl, combine pureed cherries, cherry extract and food coloring, if using. Fold into batter along with walnuts and red candied cherries. Spread mixture evenly into prepared pan.

Bake 20 to 25 minutes, or until middle has risen and just collapsed and the edges are golden brown. Remove from oven and cool completely before cutting into bars.

Makes 4 dozen bars
Source: Brigham Young University Dining Services