Pirouettes
PREP TIME: 20 min
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COOK TIME: 8 min
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YIELD: 5 dozen cookies |
INGREDIENTS:
| Crisco® Original No-Stick Cooking Spray | 1/2 cup butter melted |
| 4 large egg whites at room temperature | 1/2 tsp. vanilla extract |
| 1 cup sugar | 1/4 tsp. almond extract |
| 1 cup White Lily® Enriched Bleached All Purpose Flour |
- Crisco® Original No-Stick Cooking Spray
- 4 large egg whites, at room temperature
- 1 cup sugar
- 1 cup White Lily® Enriched Bleached All Purpose Flour
- 1/2 cup butter, melted
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon almond extract
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PREPARATION DIRECTIONS:
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1.
HEAT oven to 350°F. Spray baking sheets generously with no-stick cooking spray.
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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.
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3.
DROP by heaping teaspoonfuls, well apart, on baking sheet. Flatten into thin circle with back of spoon.
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4.
BAKE only 4 cookies at a time 6 to 8 minutes or until edges are browned.
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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.
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