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Credit: Joshua Wickham, CEC, CEPC, WCC
Sizzle, Winter 2013
8 oz. butter
8 oz. confectioners’ sugar
1 cup egg whites
1 T. vanilla
7 oz. all-purpose flour
1 oz. semolina flour
1. In stand mixer, cream butter and sugar until light and fluffy.
2. Add egg whites gradually until all combined.
3. Add vanilla; combine.
4. Add flours; mix until just combined.
5. Using stencil, apply mixture to Silpat; finish with sprinkle of semolina flour. Bake at 350°F. until goldenbrown and crisp; shape while still warm.
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