1/4 c Butter or margarine
1/2 c Sugar
7 tb All-purpose flour
1 ts Vanilla
2 Large egg whites
1. In a bowl, beat butter and sugar until smooth. Mix in flour, vanilla,
and egg whites until smooth.
2. Bake 2 cookies at a time. Butter a 12×15″ baking sheet. With fingertip,
draw a 7″ wide circle on 1 corner of sheet; repeat in opposite corner. In
each circle, spread 3 tablespoons batter to fill evenly.
3. Bake in a 350’F. oven until golden, 9-10 minutes. At once, lift cookies,
1 at a time, with wide spatula and drape each over a clean 1 pound food
can; gently pinch cookie sides to form a fluted cup. Repeat to make
remaining cookies. If made ahead, store ahead up to 1 day. Makes 6.
From
Yields
6 Servings