These are delicious cookies that bake super crisp. A little butter goes a long way and that is for these cookies too. You will start by adding room temperature unsalted butter in the bowl of a stand mixer and to that, sift in a cup of icing sugar and with the paddle attachmnet, beat the butter and sugar until smooth and fluffy.
Get three eggs and separate the yolks from the whites, for these cookies, you will only use the whites which makes these cookies crisp when baked. Loosen the egg whites with folk then add half of the egg whites and at this point add a teaspoon of vanilla to the butter then mix that on medium speed.
Once you have the whites blended a little bit, add in the flour and alternate it with the remaining flour while mixing until your batter is ready. Line baking tray with parchment paper and to shape the cookies you will need a piping bag fitted with a small plain tip. Pour the batter in the piping bag then pipe the batter on the prepared baking tray and leave space between the cookies because they will expand when baking.
Bake these cookies in a preheated 350 degrees Fahrenheit oven for about 10 to 12 minutes or until they just turn light brown around the edges. Once they are baked and out of the oven, take them out of the baking tray and onto a cooling rack to cool completely. These cookies make a great alternative next to a cup of coffee or tea.
- 5 Tbsp (75 g) unsalted butter, at room temperature
- 1 cup (130 g) icing sugar, sifted
- 3 large egg whites
- 1 tsp (10 mL) vanilla extract
- 2/3 cup (100 g) all-purpose flour (plain flour)
- Preheat the oven to 350 F (180 C) and line 2 baking trays with parchment paper.
- Using a stand mixer fitted with the paddle attachment or with electric beaters, beat the butter and icing sugar until smooth.
- Whisk the egg whites to loosen and add half of them with the vanilla, beating well and scraping down the sides of the bowl then add half of the flour and beat in, again scraping the bowl well.
- Add the remaining egg whites, beat well and then finish by adding the remaining flour and beating until smooth.
- Spoon the batter into a large piping bag fitted with a medium plain tip and pipe the batter into the parchment-lined baking tray.
- Bake the cookies for about 10 minutes until they brown at the edges. Lift the entire sheet of parchment from the tray to cool for a minute, then lift the cookies off of the paper to cool completely.
- Serve these cookies alongside a cup of tea or coffee.