Makes 6 dozen
- 1/2 pound unsalted butter (2 sticks)
- 1 cup brown sugar
- 1 cup white sugar
- 6 large egg yolk
- 6 large egg white
- 1 teaspoon vanilla
- 1/2 teaspoon almond extract
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 3 cups all-purpose flour
Step 1: Sift together flour, baking powder, and salt in medium bowl; set aside.
Step 2: In bowl of standing mixer fitted with paddle attachment, beat butter at medium speed until smooth and creamy, about 1 minute. Beat in sugars until combined and continue beating until light and fluffy, about 3 minutes.
Step 3: Separate the egg yolks from the whites. Beat egg yolks and vanilla lightly with fork and set aside.
Step 4: Reduce speed to low and gradually add egg yolk mixture to the creamed sugars until incorporated, about 60 seconds.
Step 5: With mixer at low speed, add dry ingredients and mix until just combined. Do not over beat.
Step 6: Beat egg whites to stiff peaks and fold into dough.
Step 7: Chill batter overnight.
Step 8: Preheat electric gallette iron according to the manufacturer's directions. Lightly grease grids with cooking spray.
Step 9: Drop 1 to 2 tablespoons batter into the center of the pre-heated gallette iron and bake until cookies are set, firm, and light brown, about 45 to 60 seconds. Using a fork, carefully lift cookies off grid and cool on a wire rack. Repeat with remaining batter, lightly greasing grids periodically, as needed.