7 tb Unsalted butter; soft
3/4 c Plus 4 ts confectioners’ sug
-ar 3 lg Egg whites; or
2 lg Eggs
1 ts Vanilla extract
2/3 c Plus 1 tb all-purpose flour
Preheat the oven to 400~. Brush 3 or 4 large, heavy baking sheets with melted butter. Dust with flour. Place the butter in a small stainless steel bowl and beat with a wooden spatula, warming it over low heat as needed to make it smooth, white and creamy. Sift the sugar over the butter and beat it in. Beat in 1 egg or egg white with the wooden spatula. Beat in the remaining egg or whites, 1 at a time, with a wire whisk. Whisk in the vanilla. Sift the flour over the batter and mix it in with the wooden spatula. Scoop the batter into a large pastry bat fitted with a 5/16″ plain pastry tube (Ateco #3) and pipe the batter on the diagonal in fingers 2-1/2″ long and 3/8″ wide at the center, arranging them on the baking
sheets in staggered rows and separating them by 1-1/2″. The ends of each finger should be fatter than the center, like a dumbbell. Bake, 1 sheet at a time, until the cookies are lightly browned around the edges but still pale in the center, about 6 to 10 minutes. Slide the cookies onto a wire rack using a metal spatula and let cook to room temperature. Store in a covered airtight cookie jar or tin for up to 1 week. Source: The French Cookie Book. —–