Provided by Moira Hodgson
Categories quick, dessert
Time 23m
Yield About 30 cookies
Number Of Ingredients 6
Steps:
- Preheat oven to 425 degrees.
- Butter and flour two baking sheets.
- Beat the butter, sugar, vanilla, and salt until pale and fluffy. Beat the egg whites for 1 minute, until they mound slightly. Add the egg whites and mix just enough to blend. Add the flour through a sieve, shaking it over the batter and folding it in quickly.
- Using a dinner knife, scoop up about 1 teaspoon batter and tap it onto the cookie sheet. Press the knife down onto the batter so you have a line 2 1/2 inches. Spread the batter on the sheet in this manner, leaving 2 inches between each cookie.
- Bake for 4-5 minutes in the middle of the oven, until the cookies have browned slightly at the edges. Remove with a metal spatula and cool on a rack. If the cookies harden before you take them off the sheet, return them to the oven to warm them.
- When the cookies have cooled, store them in an airtight container.
Nutrition Facts : @context http, Calories 22, UnsaturatedFat 0 grams, Carbohydrate 3 grams, Fat 1 gram, Fiber 0 grams, Protein 0 grams, SaturatedFat 0 grams, Sodium 13 milligrams, Sugar 2 grams, TransFat 0 grams
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