- 2 tablespoons unsalted margarine, softened
- 2 tablespoons sugar
- 1 egg white
- 3/4 teaspoon vanilla extract
- 1/4 cup unbleached or all-purpose flour
Cream margarine in a small bowl; gradually add sugar, beating until light and fluffy. Add egg white, beating well. Add vanilla and flour, stirring until well blended.
Spoon batter into a pastry bag fitted with a No. 7 round tip. Pipe mixture in 3 inch fingers onto aluminum foil-lined cookie sheets, making ends slightly thicker.
Bake at 425 for 4 to 5 minutes or until edges are lightly browned. Cool 1 minute on baking sheets; remove cooking from collie sheets, and cool completely on a wire rack. Store in airtight containers.
Yield: 1 1/2 dozen.