Japanese Cookies (Japan)
Yield
24 cookiesPrep
10 minCook
15 minReady
25 minLow Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Sodium-Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 6 | each |
egg whites
|
*
|
| ¾ | cup |
sugar
|
|
| 1 | teaspoon |
vanilla extract
|
|
| 1 ½ | cups |
rice flour
|
|
| ⅔ | cup |
vegetable shortening
melted |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 6 | each |
egg whites
|
*
|
| 177 | ml |
sugar
|
|
| 5 | ml |
vanilla extract
|
|
| 355 | ml |
rice flour
|
|
| 158 | ml |
vegetable shortening
melted |
*
|
Directions
Beat egg whites until stiff, adding sugar and vanilla gradually.
Add flour and shortening slowly; beat well after each addition.
Drop by spoonfuls on hot, greased baking sheet; spread thin with back spoon.
Bake in 325-degree oven until crisp.
