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Place on baking sheets, leaving 2 inches between each cookie. Bake until golden, 8 to 10 minutes. Transfer to wire racks to cool. 4. For icing, mix egg white and almond extract in small bowl until frothy. Stir in confectioners' sugar until mixture is a drizzling consistency . Drizzle over cookies. Let stand until icing sets. Store covered. Note: This recipe uses raw egg white. Cases of salmonella poisoning have been traced to raw eggs, although this is rare and usually associated with the yolks.

If you prefer a thin, crisp cookie, they may be flattened with a glass that has been dipped in sugar. 4. Bake until set, 9 to 10 minutes. Transfer to a wire rack and let cool. 1995 2nd Place: Brown Butter Maple Spritz Yield: 30 Servings 1 1/4 C butter,Unsalted 1 C Confectioners' sugar 2 t Pure vanilla extract 1 1/4 t Salt 1 Egg 2 Egg yolks 2 1/4 C Unsifted all-purpose flour 1/2 C Pure maple syrup Milk (or whipping cream,) - if necessary 1. To brown the butter, melt butter in a small, heavy saucepan over low heat.

Beat in the remaining flour. 3. Use a scant 1 tablespoon of dough and press it flat and thin with your hands. Put a chocolate mint wafer in the center and fold the dough over to completely cover each chocolate and to form a neat, rectangular package. Pinch the edges to seal. Place 1 inch apart on ungreased baking sheets. 4. Bake until bottoms are lightly browned, 15 to 20 minutes. Cool a few minutes on the baking sheets and then cool completely on wire racks. 5. For icing, mix confectioners' sugar and milk to make a thin icing; color icing as desired.

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