I made these to go with the Swedish Berry Cream Dessert. They were all right, not great. If I did it again, I think I'd replace the butter with shortening to try and have them not flatten out so much.
Ingredients
8 tablespoons unsalted butter, softened (1 stick or 112g)
1/4teaspoon salt
1 cup sugar (210g)
1 vanilla bean, seeds only (I didn't have this so I just doubled up on the extract)
1 large egg white (~33g)
1 ½ teaspoons vanilla extract
1 tablespoon milk
1 1/3 cups AP flour (160g)
3/4 teaspoon baking powder (~3g)
Procedure
1. With an electric mixer, cream butter, salt, sugar and vanilla seeds until light.
2. Beat in egg white until well incorporated, scraping sides and bottom of mixing bowl to insure that all white has been incorporated.
3. Beat in extract and milk until well incorporated.
4. Whisk together flour and baking powder and add to butter mixture. Mix just to incorporate, scraping down sides and bottom of mixing bowl to insure that all flour has been incorporated.
5. Place by small spoonfuls onto greased baking sheet.
6. Bake at 350°F for about 15-20 minutes, until cookies are lightly browned. Cool completely before storing. Cookies will keep in an airtight container for at least a week.
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