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Ingredients
Equipment
Equipment images are illustrative. Exact products may vary.
Instructions
- Heat the oven to 375°F. Line baking sheets with silicone baking mats or parchment rated for that temperature.
- Beat softened butter, vanilla and confectioners sugar until creamy. Add the weighed egg whites in small additions, mixing until incorporated.
- Add flour and mix only until the batter is smooth. Transfer to a piping bag fitted with a small round tip.
- Pipe strips about 4 inches long, leaving 3–4 inches between them for spreading. Keep their thickness consistent.
- Bake for about 10–12 minutes, until the edges are browned and the centers are baked through. Timing varies with thickness; watch the first tray closely.
- Let the cookies firm briefly on the tray, then transfer to a rack. Cool completely before storing airtight in a dry place.
Notes
Yield depends on the thickness of the piped strips; the control represents one batch.
Egg whites are weighed rather than counted.
