- 5 eggs, separated
- 6 3/4 cups all-purpose flour
- 2 cups sugar
- 2 cups firmly packed brown sugar
- 1/8 teaspoon powder
- 2 cups butter, melted
- 1 teaspoon vanilla extract
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.
Combine flour, sugar, and baking powder in a large mixing bowl; mix well. Stir in butter, reserves egg yolks, and vanilla. Fold in egg whites, blending well. Cover and refrigerate overnight.
Shape dough into 1 inch balls. Bake, a few at a time, in a preheated lightly oiled waffle iron 1 minutes or until golden brown. Cool on wire racks, and until golden brown. Cool on wire racks, and store in airtight containers.
Yield: about 11 dozen.
Note: Dough may also be shaped into balls and frozen.