WINTER DIAMONDS
3 cups sifted all purpose flour
3 tbsp. cornstarch
2/3 cup sugar
1 cup (2 sticks) butter
2 eggs, separated
1/8 tsp. salt
1 tsp. pure vanilla
In a bowl, sift together flour and cornstarch with 1 tbsp. sugar. Using a
pastry blender or two knives, cut butter into the flour until mixture
resembles coarse crumbs.
Add egg yolks, then shape dough and divide into a ball; divide into two
parts. Roll each portion between sheets of parchment paper into a rectangle
1/8-inch thick.
Slide rectangles (leave dough between sheets of parchment paper) and
refrigerate until firm.
When firm, gently peel off paper. Cut dough into diamonds 3 inches long by 2
inches wide. Arrange 1-inch apart on baking sheets.
To make a meringue topping, beat egg whites until foamy, gradually adding
salt, remaining sugar, and vanilla. Spread meringue smoothly and evenly over
each diamond.
Bake in a preheated 250°F oven for 30 minutes, or until the meringue is
crisp but light in color and bottoms are lightly browned.
Remove from oven and cool on baking sheet for 10 minutes, then finish
cooling completely on a wire rack.
Makes about 4 dozen cookies.
Variation: For different flavors, add 1 tsp. grated lemon peel or 1/4 tsp.
lemon oil, or 1 tbsp. grated orange rind or 1/4 tsp. orange oil directly to
dough. Or substitute almond extract for the vanilla.
3 cups sifted all purpose flour
3 tbsp. cornstarch
2/3 cup sugar
1 cup (2 sticks) butter
2 eggs, separated
1/8 tsp. salt
1 tsp. pure vanilla
In a bowl, sift together flour and cornstarch with 1 tbsp. sugar. Using a
pastry blender or two knives, cut butter into the flour until mixture
resembles coarse crumbs.
Add egg yolks, then shape dough and divide into a ball; divide into two
parts. Roll each portion between sheets of parchment paper into a rectangle
1/8-inch thick.
Slide rectangles (leave dough between sheets of parchment paper) and
refrigerate until firm.
When firm, gently peel off paper. Cut dough into diamonds 3 inches long by 2
inches wide. Arrange 1-inch apart on baking sheets.
To make a meringue topping, beat egg whites until foamy, gradually adding
salt, remaining sugar, and vanilla. Spread meringue smoothly and evenly over
each diamond.
Bake in a preheated 250°F oven for 30 minutes, or until the meringue is
crisp but light in color and bottoms are lightly browned.
Remove from oven and cool on baking sheet for 10 minutes, then finish
cooling completely on a wire rack.
Makes about 4 dozen cookies.
Variation: For different flavors, add 1 tsp. grated lemon peel or 1/4 tsp.
lemon oil, or 1 tbsp. grated orange rind or 1/4 tsp. orange oil directly to
dough. Or substitute almond extract for the vanilla.
