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These thin cookies are shaped to have a fluted
edge after baking.
Makes about 30
3 egg whites
3/4 cup confectioners' sugar
1/2 cup all-purpose flour
6 tablespoons butter or margarine
3/4 teaspoon anise extract
1/4 teaspoon salt
Preheat oven to 350 F. Grease a large cookie sheet. In a large bowl, beat egg whites,
confectioner's sugar, and flour until blended
and smooth. Beat in melted butter, anise extract, and salt. Drop 1 heaping teaspoon mixture onto cookie sheet. Reapeat to make 3 more cookies, about 3 inches apart. With small spatula, spread cookie to a 3-inch round. (Do not place more than 4 on cookie sheet because,
after baking, cookies must be shaped quickly
before hardening). Bake cookies 5 to 7 minutes until edges are golden. With a pancake turner,
quickly remove 1 cookie to wire rack. With hands, gently shape warm cookie to flute edges. Repeat with remaining cookies on cookie sheet. If cookies become too hard to shape, return cookie sheet to oven to soften cookies slightly. Repeat with remaining batter. (Batter will become slightly thicker upon standing.) Store in tightly covered container.
Note: Originally posted by "Marbalet" to the now-defunct Holiday Cookie Club at Epicurious.com
1-1 of 1 reviews
Olivia Dec 12, 2009
Would make this again.
been looking for this for a while. 5 stars
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