Tulip Petal Cups Recipe
Ingredients
| Butter | 1⁄3 Cup (5.33 tbs), softened | |
| Granulated sugar | 2⁄3 Cup (10.67 tbs) | |
| All purpose flour | 1 Cup (16 tbs) | |
| Egg whites | 3 , lightly beaten | |
| Almond extract | 1 Teaspoon |
Nutrition Facts
Serving size: Complete recipe
Calories 1854 Calories from Fat 545
% Daily Value*
Total Fat 62 g95.5%
Saturated Fat 38.7 g193.6%
Trans Fat 0 g
Cholesterol 161.3 mg53.8%
Sodium 1124.7 mg46.9%
Total Carbohydrates 236 g78.7%
Dietary Fiber 3.4 g13.5%
Sugars 138.8 g
Protein 84 g168.2%
Vitamin A 37.5% Vitamin C
Calcium 9.2% Iron 33.1%
*Based on a 2000 Calorie diet
Directions
Using wooden spoon, stir in flour, in two additions, until mixture is crumbly.
Stir in egg whites, 1 tbsp (15 mL) at a time, stirring until creamy.
Stir in almond extract.
On half of well-greased baking sheet, drop 2 tbsp (25 mL) of the batter.
Spread with spatula or back of spoon to form 5-1/2-inch (13 cm) circle.
Repeat on other half of sheet.
Bake in 400°F (200°C) oven for 6 to 8 minutes or just until golden brown at edges.
Working quickly, remove baking sheet from oven, place on rack and immediately slide palette knife under cookies.
Place into 4-1/4-inch (11 cm) diameter bowls.
Gently press each cookie into bowl with 2-1/2-inch (6 cm) diameter glass, to form tulip shape.
Let baking sheet cool; wipe clean with paper towel and grease again.
Repeat with remaining batter.
(Cups can be stored in airtight container for up to 3 days.)
Chef
