2 egg whites
1/4 tsp. cream of tartar
1/8 tsp. salt
1/2 c. sugar
1/4 tsp. peppermint extract
1/4 tsp. green food coloring
gold and silver candies

Grease cookie sheet. Dust with flour. Beat egg whites with cream of tartar and salt until foamy, white and double in volume. Beat in sugar until it dissolves completely and meringue stands in firm peaks. Stir in peppermint extract and food coloring. Form into tiny tree shapes. Sprinkle with decorating candies.

Bake at 225°F for 1 hour and 15 minutes.

Yield: 3 dozen.