Malouines
At the restaurant, these cookies are about the size of a dime. We found them much easier to work with, however, if we made them a little bigger.
Cookies keep in an airtight container at room temperature 1 week.
Recipe information
Total Time
1 3/4 hours
Yield
Makes about 6 dozen 1-inch cookies
Ingredients
Special Equipment
Preparation
Step 1
Blend together butter, sugar, and zest with a rubber spatula. Add egg white and stir until combined well. Sift together flour, cinnamon, baking powder, and salt onto butter mixture and stir until flour is just incorporated. Chill dough, covered (or in pastry bag if using), until firm but not hard, about 1 hour.
Step 2
Preheat oven to 325°F.
Step 3
Pipe or drop 1/2-teaspoon mounds about 3 inches apart onto lightly buttered baking sheets and bake in batches until edges are golden, 10 to 12 minutes. Cool cookies on sheets until warm (about 2 minutes), then transfer to a rack to cool completely.
