Butterscotch Crisps

1. 1

   Preheat the oven to 350 degrees.

2. 2

   With an electric mixer, beat the butter until creamy.

3. 3

   Add the brown sugar and beat until well combined and fluffy.

4. 4

   Add the egg whites and salt and beat just until slightly blended.

5. 5

   Add the flour and blend on low speed until smooth.

6. 6

   Stir in the vanilla.

7. 7

   Drop by the teaspoonful on an ungreased cookie sheet, leaving two inches between cookies.

8. 8

   (Alternatively, squeeze onto cookie sheets with a pastry bag fitted with a large, plain tip - the easiest, quickest way.)

9. 9

   Bake, one sheet at a time, for five to seven minutes, until the edges are golden brown.

10. 10

    Bake in about five batches of 10 cookies each.

11. 11

    With a spatula, remove the cookies to a wire rack to cool.

12. 12

    If desired, make a caramel by slowly cooking the sugar - covered until dissolved - to a golden brown.

13. 13

    Remove the pan from heat and dip the outside of the pan in cold water to stop cooking.

14. 14

    Dip half of each cookie into the syrup.

* Per serving · 4 servings · Values may vary.

No additional tips available.