Tulip Petal Cups
|Butter||1⁄3 Cup (5.33 tbs), softened|
|Granulated sugar||2⁄3 Cup (10.67 tbs)|
|All purpose flour||1 Cup (16 tbs)|
|Egg whites||3 , lightly beaten|
|Almond extract||1 Teaspoon|
In bowl, beat butter with sugar at medium speed for 2 minutes or until fluffy.
Using wooden spoon, stir in flour, in two additions, until mixture is crumbly.
Stir in egg whites, 1 tbsp (15 mL) at a time, stirring until creamy.
Stir in almond extract.
On half of well-greased baking sheet, drop 2 tbsp (25 mL) of the batter.
Spread with spatula or back of spoon to form 5-1/2-inch (13 cm) circle.
Repeat on other half of sheet.
Bake in 400°F (200°C) oven for 6 to 8 minutes or just until golden brown at edges.
Working quickly, remove baking sheet from oven, place on rack and immediately slide palette knife under cookies.
Place into 4-1/4-inch (11 cm) diameter bowls.
Gently press each cookie into bowl with 2-1/2-inch (6 cm) diameter glass, to form tulip shape.
Let baking sheet cool; wipe clean with paper towel and grease again.
Repeat with remaining batter.
(Cups can be stored in airtight container for up to 3 days.)