Hi everyone,

These cookies taste like short bread, only thinner! They make the perfect addition to your coffee or tea time. Yummy and easy to make, too!

I actually use a combination of butter and margarine. You can do the same or, if you like, use the same total amount of butter only.

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VANILLA BUTTER THINS (makes 75 cookies)

Butter Mixture Ingredients
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½ cup (115 g) unsalted butter at room temperature
½ cup (110 g) margarine at room temperature
½ tsp vanilla
2.6 oz (75 g) sugar
2 large egg whites (60 ml) at room temperature

Flour Mixture Ingredients
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1 ⅓ cups (175 g) all-purpose flour
Pinch of salt
⅓ tbsp cornstarch

Preparation
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⇒ In a bowl, sift flour, salt, cornstarch. Mix well, set aside.
⇒ In another bowl, beat margarine, butter, vanilla and sugar on medium speed until pale, thick and fluffy, about 4 minutes.
⇒ Add egg whites little by little. Beat each addition on medium-low speed until well blended.
⇒ Add flour mixture. Beat on low speed until incorporated but do not over mixed.
⇒ Transfer the dough to a piping bag.
⇒ Cut off the tip of bag to make an opening ⅔ inch (1.75 cm) wide.
⇒ Pipe on a pan lined with parchment paper, aim for 2 ½ inches (6 cm) lengths. Pipe 1 inch (2.5 cm) apart.
⇒ Bake in oven preheated to 300° F for about 29 minutes.
⇒ When the cookies are fragrant and are just beginning to turn brown at the edges, this is a sign they are done.
⇒ Let cool before serving.

Have Fun Cooking! 🙂

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Master of the Feast by Kevin MacLeod is licensed under a Creative Commons Attribution 4.0 license. https://creativecommons.org/licenses/...
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