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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.


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