Tulip Cookie Batter

 

 

 

 RECIPE
Yields: 50 containers

BUTTER - room temp. 5 1/2 ounces
POWDERED SUGAR -sifted 8 ounces
ALL-PURPOSE FLOUR - sifted 8 ounces
SALT 1/8 teaspoon
EGG WHITES - room temp. 5 1/2 ounces
VANILLA EXTRACT 1 teaspoon

1. Combine the butter, powdered sugar, flour and salt in a KitchenAid mixer. Mix with a paddle attachment until the mixture is smooth.
2. Slowly add the room temperature egg whites and vanilla extract. Mix until smooth.
3. Using a pastry brush, grease a sheetpan with softened butter.
4. Make a template out of 1/16" thick material. Cutting-out a circle that is 7"-8" in diameter.
5. Place the template over the prepared sheetpan. Spread the batter evenly over the template using a offset spatula, remove the template and repeat.
6. Bake @ 350F for 5 minutes, until the edges are golden brown.
7. Remove from the oven, and quickly drape over a glass or bowl to create a dessert container. You can also curve into any desired shape or fortune cookie shape.

**Chocolate Batter: Add 2 tsp. of cocoa to a 1/4 of the vanilla batter. Pipe the chocolate batter over the vanilla batter, then bake. You can create interesting patterns and designs!