Serve with Zabaglione (made with egg yolks) or after dinner with coffee.
1. Preheat oven to 425 degrees with rack in center. In electric mixer fitted with paddle attachment, cream butter and sugar on medium speed until pale and fluffy. Mix in vanilla and salt. Beat in egg whites until incorporated. Combine flour and pepper in a small bowl. Add to butter mixture in 3 batches, mixing until just combined.
2. Put dough in a pastry bag fitted with 3/8-inch round tip. Pipe 3-inch strips about 1/2 inch apart on a parchment lined baking sheet, keeping tip close to sheet for thin cookies. Bake until edges are golden and centers are set, about 7 minutes. Let cool on sheet 5 minutes before transferring with a spatula to a wire rack to cool completely.
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Serving Size: 1 Serving (23g) | ||
Recipe Makes: 30 Servings | ||
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Calories: 51 | ||
Calories from Fat: 14 (27%) | ||
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Amt Per Serving | % DV | |
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Total Fat 1.6g | 2 % | |
Saturated Fat 1g | 5 % | |
Monounsaturated Fat 0.4g | ||
Polyunsanturated Fat 0.1g | ||
Cholesterol 4.1mg | 1 % | |
Sodium 22.2mg | 1 % | |
Potassium 24mg | 1 % | |
Total Carbohydrate 7.8g | 2 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 7.8g | ||
Protein 1.6g | 2 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 51
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