“I like these because they are easy to make and they use the egg whites left over from spritz cookies. I got this from an old Better Homes and Gardens magazine.”
READY IN:
1hr 15mins
YIELD:
28-32 cookies
UNITS:
US

Ingredients Nutrition

Directions

  1. Preheat oven to 350 degrees.
  2. In a small mixer bowl beat egg whites till you form soft peaks, gradually add sugar till you form stiff peaks.
  3. Stir together the flour and cinnamon.
  4. fold into egg whites.
  5. Stir together oil of cinnamon and margarine or butter; fold into egg white mixture.
  6. Drop batter by 2 level measuring teaspoons onto a greased cookie sheet and spread with a spatula to a 3-inch circle, baking 2 or 3 cookies at a time allowing room to spread.
  7. Bake for 6-7 minutes or till golden around the edges.
  8. Let cool for only 2 0r 3 seconds, then loosen and quickly roll around a wooden spoon handle (a chopstick works well too).
  9. Slid cookie onto a cooling rack and continue with other cookies.
  10. Repeat with remaining batter, using a clean greased cookie sheet for each batch.
  11. NOTE: If the cookie becomes too stiff to roll return to the oven for one minute.

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