- Prep Time:
- Cook Time:
- Total Time:
- 3 hr
- 5 dozen cookies
- 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
oven to 350°F. Spray baking sheets generously with no-stick cooking spray.
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.
by heaping teaspoonfuls, well apart, on baking sheet. Flatten into thin circle with back of spoon.
only 4 cookies at a time 6 to 8 minutes or until edges are browned.
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.