Wednesday, December 17, 2008


1/4 lb. plus 2 T (1 1/4 sticks) unsalted butter
1 cup powdered sugar
1/2 cup plus 2 T granulated sugar
1/2 teaspoon vanilla extract
1/2 teaspoon almond extract
1/4 teaspoon salt
5 large egg whites
1 cup plus 2 T all-purpose flour

Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper.

Place the butter, powdered and granulated sugars into the bowl of a mixer fitted with a paddle. Mix until smooth, creamy and warm, but not hot, about 3-4 minutes. Add the vanilla and almond extracts, salt, and mix until incorporated.

Add half the egg whites and mix until completely incorporated. Scrape down the bowl, add half the flour, and mix until completely incorporated. Scrape down the bowl and repeat with the remaining egg whites and flour. Cover and refrigerate until spreadable but not soupy, about 30 minutes.

Place 1 teaspoonful of the mixture on the prepared baking sheet and, using back of a spoon, spread into a 1-inch-wide strip. Place 2 inches apart. Repeat until the baking sheet is full. Return the remaining mixture to the refrigerator.

Transfer the baking sheet to the oven and bake until the cookies are dry to the touch, about 8 minutes. Remove from the oven and immediately, one by one, twist the still-hot cookie around a wooden spoon handle to form a spiral. Set aside to cool. Repeat with the remaining batter. Cool and place in an airtight container for up to 1 week.

Makes 24-30 cookies


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