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4 tablespoon Butter, or margarine
½ cup Sugar
7 tablespoon Flour
1 teaspoon Vanilla
2 large Egg Whites
In a bowl, beat butter and sugar until smooth. Mix in flour, vanilla, and egg whites until smooth. 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.
Bake in a 350f. 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.
½ cup Sugar
7 tablespoon Flour
1 teaspoon Vanilla
2 large Egg Whites
In a bowl, beat butter and sugar until smooth. Mix in flour, vanilla, and egg whites until smooth. 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.
Bake in a 350f. 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.
