2/3 cup confectioners' sugar, sifted
3/4 cup (1-1/2 sticks) unsalted butter, at room temperature
7 egg whites, slightly beaten
1-1/3 cups all-purpose flour
Preheat the oven to 350 degrees F (180 C). Line a baking sheet with parchment paper, then trace eighteen 3 inch circles onto the sheet of paper.
In a large bowl, beat the sugar and butter together until light and fluffy, scraping down the sides of the bowl as necessary. Stir in the egg whites; then gradually stir in the flour until it is fully incorporated. Spread the batter as thinly as possible within the traced circles on the paper, then bake for 3 to 5 minutes, or until golden.
Remove from the oven and lift from the paper with a spatula, then turn each cookie over an inverted cup or glass to form it into a small cup. The cookie will harden as it cools. Set aside.
The cookies may be made one day in advance and kept in an airtight container.
Fill tulip cookie cups as desired.
Makes: 18 cookie cups.
Date: October 13, 2002