0.5
cup
sugar
0.25
cup
margarine
, softened
0.25
tsp
almond extract
3
egg whites
0.5
cup
white all purpose flour
0.25
cup
ground almonds
1
soybean oil cooking spray
Directions
1 Arrange parchment paper on a baking sheet and draw 3 large circles on it. Flip paper over and tape on baking sheet.
2 Beat sugar with margarine until fluffy. Beat in almond extract and egg whites. Beat in flour and ground almonds.
3 Spoon 1 tablespoon batter into the middle of each of the 3 circles. Spread to the outer edges of the circles and bake 5 minutes at 425 degrees F. Remove from oven and let cool 30 seconds.
4 Quickly and gently, move cookies from baking sheet to an inverted cooking spray coated one ounce custards cup. Shape cookies around the cup and let fully cool.
5 Continue making cookies with the rest of the batter in the same manner. Parchment can be reused.
Additional Information
These cookie cups are perfect for serving ice cream, custard, or fresh fruit.