Ingredients
1/2 cup butter
margarine, softened
1/2 cup sugar
1 egg
1 egg yolk
1-1/2 tsp. vanilla
1-1/2 cup all-purpose flour
1/2 tsp. baking soda
1/2 tsp. salt
1 egg white
1/4 cup sugar
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Beat butter, 1/2 cup sugar, the egg, egg yolk and vanilla until light and fluffy. Mix in flour, soda and salt. (Dough will be stiff.) Cover; chill 2 hours. Heat oven to 350 F. Shape dough by heaping teaspoonfuls into ropes, each 6 inches long and 1/4 inch thick. For smooth, even ropes, roll them back and forth on lightly floured cloth-covered board. On greased baking sheet, shape each rope into figure-8, letting ends extend 1/2 inch. Complete cookies one at a time. Beat egg white until foamy, gradually adding 1/4 cup sugar while beating. Brush tops of cookies with sweetened egg white. Bake 15 minutes. 4 dozen cookies.
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Air-insulated sheet — no burnt bottoms on delicate cookies
Adjustable stand — hold cookbook or tablet at eye level while cooking
Assorted shapes for cookies, biscuits, pastry cutout
Large disher — bakery-size cookies, jumbo muffins, falafel
Small disher scoop — petite cookies, truffles, melon balls
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Air-insulated sheet — no burnt bottoms on delicate cookies
Adjustable stand — hold cookbook or tablet at eye level while cooking
Assorted shapes for cookies, biscuits, pastry cutout
Large disher — bakery-size cookies, jumbo muffins, falafel
Small disher scoop — petite cookies, truffles, melon balls