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| Anise Tuiles |
"These cookies are formed to have a fluted aspect after baking."
Ingredients :
- three egg whites
- three/four cup confectioners' sugar
- half cup all-purpose flour
- 6 tablespoons butter
- 3/4 teaspoon anise extract
- 1/four teaspoon salt
Instructions :
| Prep : | Cook : 12M | Ready in : |
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- Preheat oven to 350 levels F (175 tiers C). Grease a large cookie sheet.
- In a large bowl, beat egg whites, confectioner's sugar, and flour until blended and clean. Beat in melted butter, anise extract, and salt.
- Drop 1 heaping teaspoon aggregate onto cookie sheet. Repeat to make 3 more cookies, approximately 3 inches apart. With small spatula, unfold cookie to a three-inch round. (Do no longer area extra than four on cookie sheet due to the fact, after baking, cookies must be formed fast before hardening.).
- Bake cookies 5 to 7 mins till edges are golden. With pancake turner, quick get rid of 1 cookie to twine rack. With fingers, lightly form heat cookie to flute edges. Repeat with final cookies on cookie sheet. If cookies end up too hard to shape, return cookie sheet to oven to melt cookies slightly. Repeat with last batter. (Batter will become barely thicker upon standing.) Store in tightly blanketed field.
Notes :
- Reynolds® parchment can be used for simpler cleanup/elimination from the pan.
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