1/2 Stick unsalted butter;
-softened (1/4 cup)
1/2 c Sugar
2 lg Egg whites
1/4 ts Salt
1/4 c Cake flour; (not
-self-rising)
1/3 c Walnuts; toasted lightly and
; minced
In a bowl with an electric mixer cream the butter with the sugar until the
mixture is light and fluffy, add the egg whites and the salt, and beat the
mixture for 10 seconds, or until it is combined well but not frothy. Sift
the flour over the mixture and fold it in with the walnuts. Drop level
teaspoons of the batter 4 inches apart onto buttered baking sheets and
spread the batter into 2-inch rounds. Bake the cookies in batches in the
middle of a preheated 375�F. oven for 6 to 8 minutes, or until they are
just firm enough to remove from the baking sheet. Working quickly with 1
cookie at a time, loosen the cookies from the sheet with a metal spatula
and roll them quickly, rough sides out, around the handle of a wooden spoon
or chopstick to form a thin cylinder, transferring them as they are rolled
to a rack to cool. (If the cookies become too brittle, return them to the
oven for 30 seconds to soften them.) The cookies keep in an airtight
container for 3 days.
Makes about 28 cookies.
Yields
1 servings