- Total Time
Crunchy and fabulous! Substitute almond extract for the vanilla to make almond crisps. Or add 2 tablespoons cocoa to the sugar for chocolate crisps.*
unsalted butter3 ½ Tbsp, at room temperature
powdered sugar½ cup(s)
egg white(s)2 large, at room temperature
all-purpose flour⅓ cup(s)
vanilla extract1 Tbsp
- Preheat oven to 350°F. Cover two very large cookie sheets with parchment paper.
- In a medium bowl, using an electric mixer, cream butter and sugar until light and fluffy. Add egg whites; stir until just blended. Sift flour over butter mixture and gently stir in with a spatula; stir in vanilla.
- Drop 10 heaping teaspoons of batter onto each prepared cookie sheet, about 3-inches apart; flatten each mound with back of a spoon.
- Bake cookies in middle of oven until edges start to turn brown, about 5 to 6 minutes. Remove from oven and quickly transfer cookies to a cooling rack using a thin metal spatula. Yields 1 cookie per serving.