These crisp and delicate little cookies are formed while they are still fairly hot. Bake only 2-3 cookies at a time so you can easily shape them all before they cool.
Prep Time: 15 minutes
Cook Time: 8 minutes
Total Time: 23 minutes
Ingredients:
- 1/2 cup butter, softened
- 2/3 cup sugar
- 2 egg whites
- 1/4 cup flour
- 1 cup slivered almonds, ground
- 1/2 tsp. vanilla
Preparation:
Preheat oven to 375 degrees F. In large bowl, combine butter and sugar and beat until combined. Stir in egg whites and beat well. Add remaining ingredients until mixed.
Line a cookie sheet with foil and spray with cooking spray. Place about 1-1/2 Tbsp. of batter onto sheet and spread into a round shape. Allow 2-3 cookies per sheet. Bake at 375 degrees F for 8-10 mionutes until light golden brown and bubbly.
Let cookies cool on the foil for a few seconds, then remove from foil using spatula and carefully drape over rolling pin. Allow to cool so each cookie hardens in that shape. Makes about 24 cookies
