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French Cookies

Yield about 11 dozen


  • 5 eggs, separated
  • 6 3/4 cups all-purpose flour
  • 2 cups sugar
  • 2 cups firmly packed brown sugar
  • 1/8 teaspoon baking powder
  • 2 cups butter, melted
  • 1 teaspoon vanilla extract

How to Make It

  1. Beat egg yolks in a small mixing bowl until thick and lemon colored. Set aside. Beat egg whites (at room temperature) in a medium mixing bowl until foamy; set aside.

  2. Combine flour, sugar, and baking powder in a large mixing bowl; mix until well blended. Stir in butter, reserved egg yolks, and vanilla. Fold in egg whites, blending well. Cover and refrigerate overnight.

  3. Shape dough into 1-inch balls. Bake, a few at a time, in a preheated, lightly oiled waffle iron until golden brown. Cool on wire racks, and store in airtight containers.

  4. Note: Dough may be shaped into balls, frozen, and thawed to bake when desired.

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