Remove the cookies from the oven and cool completely on the pan.
If you’d like a crispier cookie, bake until the edges are golden brown. For cookies that remain somewhat soft in the center, aim for light browning around the edges. Rotate the pans halfway through the bake time to ensure even browning. Once all the batter has been piped, dip your fingers in some water and lightly press down on the top of each cookie to create a smooth surface.īake the cookies for 15 to 20 minutes, until the edges are browned.
Next, add the eggs one at a time to the creamed mixture, being sure to mix until the. In a large mixing bowl, using an electric mixer, cream the butter, confectioner's sugar substitute, granulated sugar. I also felt that Mocha does NOT have nearly enough coffee flavor (just make chocolate with 1/3 cold brew and 2/3 water, and its much better). Instructions Preheat oven to 350-degree oven and line two cookie sheets with parchment paper. You should be able to fit all of the cookies on the two baking sheets. Eggnog (fyi Im an eggnog junkie, its one of the things I missed most last Christmas, so Im biased) Chocolate Peanut Butter. Pipe 1" mounds of batter onto the prepared baking sheets, leaving about 1" between them (the cookie do not spread dramatically). Immediately transfer the batter to the prepared piping bag. Blog The secret to perfectly browned cookiesĪdd the egg whites, water, vanilla, and vinegar and whisk until smooth.įold the dry ingredients into the wet ingredients, stirring until smooth. Shop all HighKey HighKey Vanilla Wafers - 2oz 3.
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