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1 1/3 c Confectioners’sugar 1/2 c Heavy cream (not ultra
1 c Sifted all-purpose flour -pasteurized)
1 1/4 ts Ground ginger 3 Egg whites
1. Preheat oven to 400’F. Generously butter and flour heavy cookie
sheets or stack 2 thin sheets together.
2. Sift confectioners’ sugar, flour, and ginger into large bowl. Mix
well. Set aside.
3. In medium bowl, whip the cream at medium speed of electric mixer
to soft peaks. Wash beaters.
4. In small mixer bowl, beat egg whites at high speed of electric
mixer to soft peaks. Fold the whipped cream and egg whites into flour
mixture.
5. Cover batter and refrigerate 2 hours.
To shape cookies:
1. Work with 1/2 C batter at a time, keeping remaining batter
refrigerated. Use a flatware teaspoon.
2. Dip end of spoon in batter, scooping up about 1/2 T batter. Turn
spoon over and strike on cookie sheet, then pull down against the
sheet for 2 1/2 inches, forming a teardrop shape that is wider at the
top and very narrow at the bottom.
3. Repeat with remaining batter, spacing cookies 2 1/2 inches apart to
allow for extensive spreading.
4. Bake at 400’F for 6 to 7 minutes until edges are light brown.
5. Remove from pan. Cool on rack. Cookies are best eaten the same day.
Victoria/January/93 Scanned & fixed by Di and Gary
Yields
64 cookies
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