« Back to Pirouettes
White Lily

Pirouettes

PREP TIME:

20 min

COOK TIME:

8 min

YIELD:

5 dozen cookies

INGREDIENTS:

Crisco® Original No-Stick Cooking Spray 1/2 cup butter melted
4 large egg whites at room temperature1/2 tsp. vanilla extract
1 cup sugar 1/4 tsp. almond extract
1 cup White Lily® Enriched Bleached All Purpose Flour

PREPARATION DIRECTIONS:

  1. 1.
    HEAT oven to 350°F. Spray baking sheets generously with no-stick cooking spray.

  2. 2.
    BEAT egg whites and sugar in medium bowl until foamy, about 30 seconds. Add flour, butter, vanilla and almond extract. Mix until well blended with no lumps remaining.

  3. 3.
    DROP by heaping teaspoonfuls, well apart, on baking sheet. Flatten into thin circle with back of spoon.

  4. 4.
    BAKE only 4 cookies at a time 6 to 8 minutes or until edges are browned.

  5. 5.
    COOL 15 seconds on baking sheet. Working quickly, immediately loosen edges of cookie. Lift cookie slightly and roll around a wooden spoon handle with bottom of cookie to inside. Slide off handle and cool on wire rack. (If cookies harden too quickly, return to oven for 1 minute.) Store in air tight containers.