Butterscotch Crisps
- Total Time
- 20 minutes
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Ingredients
- ¾cup unsalted butter, at room temperature
- ½cup dark brown sugar
- 3egg whites, from Grade A large eggs
- Pinch of kosher salt
- 1¼cups cake flour
- 1teaspoon pure vanilla extract
- 1cup sifted granulated sugar (optional)
Nutritional analysis per serving (50 servings)
59 calories; 3 grams fat; 2 grams saturated fat; 0 grams trans fat; 1 gram monounsaturated fat; 0 grams polyunsaturated fat; 8 grams carbohydrates; 0 grams dietary fiber; 5 grams sugars; 0 grams protein; 6 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Preheat the oven to 350 degrees.
- Step 2
With an electric mixer, beat the butter until creamy. Add the brown sugar and beat until well combined and fluffy.
- Step 3
Add the egg whites and salt and beat just until slightly blended. Add the flour and blend on low speed until smooth. Stir in the vanilla.
- Step 4
Drop by the teaspoonful on an ungreased cookie sheet, leaving two inches between cookies. (Alternatively, squeeze onto cookie sheets with a pastry bag fitted with a large, plain tip - the easiest, quickest way.) Bake, one sheet at a time, for five to seven minutes, until the edges are golden brown. Bake in about five batches of 10 cookies each.
- Step 5
With a spatula, remove the cookies to a wire rack to cool.
- Step 6
If desired, make a caramel by slowly cooking the sugar - covered until dissolved - to a golden brown. Remove the pan from heat and dip the outside of the pan in cold water to stop cooking. Dip half of each cookie into the syrup.
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