Serves: 20
PointsPlus: 1
Crunchy and fabulous! Substitute almond extract for the vanilla to make almond crisps. Or add 2 tablespoons cocoa to the sugar for chocolate crisps.*
Ingredients
3 1/2 Tbsp unsalted butter, at room temperature
1/2 cup(s) powdered sugar
2 large egg white(s), at room temperature
1/3 cup(s) all-purpose flour
1 Tbsp vanilla extract
Instructions
Preheat oven to 350°F. Cover two very large cookie sheets with parchment paper.
In a medium bowl, using an electric mixer, cream butter and sugar until light and fluffy. Add egg whites; stir until just blended. Sift flour over butter mixture and gently stir in with a spatula; stir in vanilla.
Drop 10 heaping teaspoons of batter onto each prepared cookie sheet, about 3-inches apart; flatten each mound with back of a spoon.
Bake cookies in middle of oven until edges start to turn brown, about 5 to 6 minutes.
Remove from oven and quickly transfer cookies to a cooling rack using a thin metal spatula. Yields 1 cookie per serving.
PointsPlus: 1
Crunchy and fabulous! Substitute almond extract for the vanilla to make almond crisps. Or add 2 tablespoons cocoa to the sugar for chocolate crisps.*
Ingredients
3 1/2 Tbsp unsalted butter, at room temperature
1/2 cup(s) powdered sugar
2 large egg white(s), at room temperature
1/3 cup(s) all-purpose flour
1 Tbsp vanilla extract
Instructions
Preheat oven to 350°F. Cover two very large cookie sheets with parchment paper.
In a medium bowl, using an electric mixer, cream butter and sugar until light and fluffy. Add egg whites; stir until just blended. Sift flour over butter mixture and gently stir in with a spatula; stir in vanilla.
Drop 10 heaping teaspoons of batter onto each prepared cookie sheet, about 3-inches apart; flatten each mound with back of a spoon.
Bake cookies in middle of oven until edges start to turn brown, about 5 to 6 minutes.
Remove from oven and quickly transfer cookies to a cooling rack using a thin metal spatula. Yields 1 cookie per serving.
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