Ingredients
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65 g softened butter (not melted but soft)
60 g sifted confectioners' sugar
7 g vanilla sugar (or a dash of vanilla extract)
2 large egg whites (slightly whisked with a fork)
65 g sifted all-purpose flour
1 tablespoon cocoa powder or food coloring, of choice
butter or non-stick spray to grease baking sheet
Preparation
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Preheat the oven to 350\u00b0F.
Using a whisk, or a stand mixer with the paddle on low speed, cream the butter, sugar, and vanilla until a paste is formed.
Gradually add the egg whites as you keep stirring.
Add the flour in small batches until you have a smooth batter; be careful not to mix too much.
Cover the bowl with plastic wrap and place in the fridge for 30 minutes. You may leave it in the fridge for up to a week, just take it out 30 minutes before using.
Line a baking sheet with a liner or spray with a non-stick spray or butter. Place in the fridge for 15 minutes to help the batter spread more easily.
Using either a stencil or a piping bag, put the batter onto the cookie sheet in your desired shape. Make sure the batter is thin on the sheet. If you want contrasting colors, set aside a small portion of the batter and color it with cocoa or a food coloring and pipe it on for decoration.
Bake for 5-10 minutes, or until the edges turn golden brown.
Immediately release from the cookie sheet and mold into your desired shape. The cookies must be molded while still warm.
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