Butterscotch Crisps

Ingredients

• ¾ cup unsalted butter, at room temperature
• ½ cup dark brown sugar
• 3 egg whites, from Grade A large eggs
• Pinch of kosher salt
• 1 ¼ cups cake flour
• 1 teaspoon pure vanilla extract
• 1 cup sifted granulated sugar (optional)

• Nutritional Information

  • Nutritional analysis per serving (50 servings)

    46 calories; 2 grams fat; 1 gram saturated fat; 0 grams trans fat; 0 grams monounsaturated fat; 0 grams polyunsaturated fat; 4 grams carbohydrates; 0 grams dietary fiber; 2 grams sugars; 0 grams protein; 7 milligrams cholesterol; 10 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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50 cookies

Preparation

1. Preheat the oven to 350 degrees.
2. With an electric mixer, beat the butter until creamy. Add the brown sugar and beat until well combined and fluffy.
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.
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.
5. With a spatula, remove the cookies to a wire rack to cool.
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.

20 minutes