Crispy Leaf Cookies
- 3 tbsp unsalted butter, slightly softened
- 1 None vanilla bean, split
- 2/3 cup powdered sugar, sifted
- 2 None egg whites
- 1/3 cup flour
- For the dough, beat butter in small bowl with an electric mixer until smooth. Scrape vanilla seeds into bowl, add powdered sugar and beat until mixture is light and fluffy. Whisk egg white in a separate small bowl with fork until frothy. Beat egg white and flour into butter mixture on low speed until combined. Cover and refrigerate 1 hour.
- Preheat oven to 400u0b0F. Grease baking sheet with butter. Use fingers to grease 18 leaf-shaped cookie cutters with butter. Place cutters on baking sheet and spoon 1 heaped tsp dough into each cutter, spreading dough with the back of a spoon. Bake with the cutters in place about 6 mins. Working quickly, remove cutters and use a spatula to lift leaves onto a wire rack to cool. Serve.
unsalted butter, vanilla bean, powdered sugar, egg whites, flour
Taken from recipes-plus.com/api/v2.0/recipes/29528 (may not work)