Ingredients
- 400 oven
- 2 egg whites
- 1/2 in diamter (inches)
- 1/2 c granulated sugar
- 1/2 c butter (unsalted)
- 1/2 c all purpose flour
- 2 ts water
- 1 ts vanilla
container for up to two day. Recrisp in 275F oven for one minutes. TIP: It is important to work quickly when shaping tulip shells because they're easiest to handle while still warm. If possible, line baking sheets with parchment paper for easy removal of the cookies. Origin: Recipe from Newspaper Shared by: Sharon Stevens
