If the parchment paper wrinkles after baking the first batch, use a fresh sheet for the remaining batter.
- Portion size 18 servings
- Credits : Canadian Living Holiday Cookbook: Fall 2010
MethodInto large bowl, sift sugar, flour and salt; whisk in egg whites, butter and vanilla. Cover and refrigerate for 1 hour or up to 24 hours.
Line baking sheet with nonstick baking mat or parchment paper. Drop five 1 tbsp (15 mL) mounds, 3-1/2 inches (9 cm) apart, onto pan.
Using small offset spatula or back of spoon, spread each into 3-inch (8 cm) circle. Bake in 325°F (160°C) oven until edges start to brown, about 10 minutes. Let stand for 10 seconds.
Working quickly with spatula, drape cookies over rolling pin; let cool. Repeat with remaining batter.
Nutritional facts Per cookie: about
- Sodium 6 mg
- Protein 1 g
- Calories 37.0
- Total fat 2 g
- Potassium 8 mg
- Cholesterol 4 mg
- Saturated fat 1 g
- Total carbohydrate 5 g
- Iron 1.0
- Folate 2.0
- Vitamin A 1.0