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1.
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Adjust rack to lower third of oven and preheat oven to 375F degrees. Unwrap one end of a chilled stick of butter and rub it over two large cool teflon-coated baking sheets to apply a very thin film of fat.
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2.
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Batter: In a large bowl of an electric mixer, cream the butter on medium speed until smooth, about 45 seconds. Beat in the sugar until fluffy. Beat in the whole egg, bleating thoroughly, then add the egg white. With a rubber spatula, scrape down the sides of the bowl. Lower the speed and add the flavorings, then the flour, combining thoroughly.
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3.
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Using a 16-inch pastry bag fitted with a 1/4-inch plain decorating tip (such as Ateco #2), pipe strings about 1/4 inch wide, 3 inches long, and at least 1 1/2 inches apart. Bake, one sheet at a time, for about 5 to 6 minutes, or just until edges are light golden brown.
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4.
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Place the baking sheet on a wire rack and lift the cookies with a metal spatula to another wire rack to cool. If the cookies become difficult to remove, return the baking sheet to the oven for a few seconds until they soften.
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5.
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Place the baking sheet on a wire rack and lift the cookies with a metal spatula to another wire rack to cool. If the cookies become difficult to remove, return the baking sheet to the oven for a few seconds until they soften.
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6.
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Stack undecorated cookies in an airtight metal container and store at room temperature up to one week. Store decorated cookies in a single layer in a covered foil-lined cardboard container, such as a cake box, at room temperature up to 2 days.
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