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Recipe Goldmineon
Tweet
3/4 cup confectioners' sugar
1/2 cup all-purpose flour
6 tablespoons butter, melted
3/4 teaspoon anise extract
1/4 teaspoon salt
Heat oven to 350 degrees F. Grease large cookie sheet.
In large bowl, with wire whisk, beat egg whites, confectioners' sugar, and flour until blended and smooth. Beat in melted butter, anise extract, and salt. Drop 1 heaping teaspoon mixture onto cookie sheet. Repeat to make 3 more cookies, about 3 inches apart. With small spatula, spread each cookie to a 3-inch round. Do not place more than 4 on the cookie sheet because, after baking, cookies must be shaped quickly before hardening. Bake cookies 5 to 7 minutes until edges are golden.
With pancake turner, quickly remove 1 cookie to wire rack. With hands, gently shape warm cookie to flute edges. Repeat with remaining cookies. If cookies become too hard to shape, return cookies sheet to oven to soften cookies slightly. Repeat with remaining batter. Batter will become slightly thicker upon standing. Store in tightly covered container.
Makes about 2 1/2 dozen cookies.
You don't have to be "lucky" to experience the personal freedom and financial success you're looking for. We are a team of experienced professionals who have been making money from home for years! Let us show you RISK FREE and with NO HYPE!
Recipe Goldmineon
TweetAnise Tuiles
3 large egg whites3/4 cup confectioners' sugar
1/2 cup all-purpose flour
6 tablespoons butter, melted
3/4 teaspoon anise extract
1/4 teaspoon salt
Heat oven to 350 degrees F. Grease large cookie sheet.
In large bowl, with wire whisk, beat egg whites, confectioners' sugar, and flour until blended and smooth. Beat in melted butter, anise extract, and salt. Drop 1 heaping teaspoon mixture onto cookie sheet. Repeat to make 3 more cookies, about 3 inches apart. With small spatula, spread each cookie to a 3-inch round. Do not place more than 4 on the cookie sheet because, after baking, cookies must be shaped quickly before hardening. Bake cookies 5 to 7 minutes until edges are golden.
With pancake turner, quickly remove 1 cookie to wire rack. With hands, gently shape warm cookie to flute edges. Repeat with remaining cookies. If cookies become too hard to shape, return cookies sheet to oven to soften cookies slightly. Repeat with remaining batter. Batter will become slightly thicker upon standing. Store in tightly covered container.
Makes about 2 1/2 dozen cookies.
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© Copyright 1999-2012 Recipe Goldmine™ | Trademark
No portion of this website may be reproduced without permission.
© Copyright 1999-2012 Recipe Goldmine™ | Trademark
No portion of this website may be reproduced without permission.