These are very thin, crisp, fragile cookies that complement soft desserts such as sherbets, ice creams, and fruit compotes.

　　

Ingredients

makes 3 dozen cookies

　　4 tablespoons (1/2 stick) butter, softened

　　1/3 cup sugar

　　2 egg whites, at room temperature

　　1/4 teaspoon vanilla extract

　　1/2 cup minus 1 tablespoon flour

　　1/4 teaspoon salt

　　

Step 1

Preheat the oven to 325°F.

　　

Step 2

Cream until light and fluffy: 4 tablespoons (1/2 stick) butter, softened, 1/3 cup sugar.

　　

Step 3

Beat in one at a time, mixing well after each addition: 2 egg whites, at room temperature.

　　

Step 4

Stir in: 1/4 teaspoon vanilla extract.

　　

Step 5

And then mix in until just incorporated: 1/2 cup minus 1 tablespoon flour, 1/4 teaspoon salt.

　　

Step 6

Scoop the batter into a pastry bag fitted with a small round tip. Line baking sheets with parchment paper or, even better, nonstick silicone sheets. Pipe 2-inch-long straight lines of batter 1 inch apart. Bake for 7 to 10 minutes or until golden brown, rotating the baking sheets halfway through for even baking. Gently remove the cookies while still warm by running a small off set spatula underneath each one. When cool, store in an airtight container.

　　

Variation

Step 7

Instead of piping the batter, use a spoon or off set spatula to spread the batter very thin in the shape of cats’ tongues—or other shapes.

　　The Art of Simple Food