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.
Yields
6 Servings