| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
|
Salads |
6 |
Servings |
INGREDIENTS
| 1/4 |
c |
Butter or margarine |
| 1/2 |
c |
Sugar |
| 7 |
tb |
All-purpose flour |
| 1 |
ts |
Vanilla |
| 2 |
|
Large egg whites |
INSTRUCTIONS
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 12x15" 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 Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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