140 g( 4.9 oz )white sugar, superfine ground to a smooth powder
120 g( 4.2 oz )butter, slightly heated (soft but not liquid)can be substitute with baking margarine
160 g( 5.6 oz )plain flour ( all purpose flour )
Instructions
Preheat oven to 190° C ( 375° F )
Line cookie sheet with baking paper
Slightly heat the butter until is soft but not liquid. As if sitting on the table for an hour.
In a medium bowl, beat egg whites until stiff
In a large bowl, beat the butter until light and fluffy
Add the sugar and mix for few seconds
Add the flour and mix for few seconds
At the end, add the stiff egg whites and gently fold into batter, with a spatula in upward motions, gentle and very slow
Take a piping bag with a 1 cm ( ¼ inch ) tip and add the batter. You can use any waterproof bag, with ¼ inch ( 1 cm ) corner cut off.
Pipe 6 -7 cm (2½-3 inch) long strips onto baking sheets, leaving about 2 cm ( 1 inch ) between cookies.
Bake them in preheated oven; 190° C ( 375° F ); until golden around the edges, 5-8 minutes
Quickly remove from paper and set aside on a plate surface, with distance between. They will cool and harden in maximum 5 minutes, when you can put them in a covered bowl or cookie jar.
Keyword cookies, desert, dessert, dessert recipe, easy cookies recipe, fursecuri