These are very thin, crisp, fragile cookies that complement soft desserts such as sherbets, ice creams, and fruit compotes.
Recipe information
Yield
makes 3 dozen cookies
Ingredients
Preparation
Step 1
Preheat the oven to 325°F.
Step 2
Cream until light and fluffy: 4 tablespoons (1/2 stick) butter, softened, 1/3 cup sugar.
Step 3
Beat in one at a time, mixing well after each addition: 2 egg whites, at room temperature.
Step 4
Stir in: 1/4 teaspoon vanilla extract.
Step 5
And then mix in until just incorporated: 1/2 cup minus 1 tablespoon flour, 1/4 teaspoon salt.
Step 6
Scoop the batter into a pastry bag fitted with a small round tip. Line baking sheets with parchment paper or, even better, nonstick silicone sheets. Pipe 2-inch-long straight lines of batter 1 inch apart. Bake for 7 to 10 minutes or until golden brown, rotating the baking sheets halfway through for even baking. Gently remove the cookies while still warm by running a small off set spatula underneath each one. When cool, store in an airtight container.
Variation
Step 7
Instead of piping the batter, use a spoon or off set spatula to spread the batter very thin in the shape of cats’ tongues—or other shapes.
