- 5 ¼ ounces butter, unsalted
- 8 ¾ ounces sugar
- 5 ¼ egg whites
- 7 ounces flour
- cinnamon, to taste
ingredients
directions
1. Cream together the butter and sugar in a 5 qt mixing bowl with a paddle until light. Scrape down the bowl. |
2. Add the egg whites in 2 stages - scraping the bowl down between additions. |
3. Sift flour and add into above mixture. Mix until smooth. |
4. Place a spoon stencil on a silpat mat and spread the batter over the stencil with a small offset spatula. |
5. Bake at 350 degrees on a oven rack (8/8/8) for about 7-8 minutes or until golden brown. |
6. Using a clean offset spatula, immediately remove the cooked spoon cookies and gently press into the inside of a metal spoon (place a spoon on the top of the cookie to help hold the shape even better. Let the spoon cool in the shape of the teaspoon. |
7. Flavor and color the remaining Tuille Cookie dough with cocoa and prepare the saucers with a 3" circle stencil. |
8. Store the cookies in the dry box in the chocolate room. |
Keywords
kevs final
