1/2 c Egg whites
1/2 c Powdered sugar
1/3 c Sifted flour
3 tb Butter; melted and cooled
3/4 ts Vanilla extract
From: morrissey@stsci.edu (Janet Morrissey “Mostly Harmless”)
Date: Mon, 16 Aug 1993 00:21:06 GMT
Beat egg whites until frothy; gradually add powdered sugar, beating well
after each addition; beat until stiff peaks are formed. Fold in flour in
halves. Blend in cooled butter and vanilla. Quickly grease a preheated
cookie sheet and bake a trial cookie – if it is too brittle to shape, the
batter needs a little more flour; if it is thick and difficult to shape,
add a little more cooled butter. Drop mixture by heaping tablespoons 6 to 8
inches apart onto hot cookie sheet (2 to 4 on a sheet, depending on the
size of the sheet); spread very thinly, being careful not to make holes.
Bake at 400 F for 2 to 3 minutes or until edges are lightly browned.
Immediately remove from cookie sheet and quickly shape inside a bowl. Let
cool. Store in tightly covered container.
These are especially great for holding sundaes, but anything else can be
put in them. One of my favorites is fresh fruit with a hunk of fresh
whipped cream on top.
REC.FOOD.RECIPES ARCHIVES
/COOKIES
From rec.food.cooking archives. Downloaded from Glen’s MM Recipe Archive,
Yields
12 Servings