3 egg whites
3/4 cup white sugar
1 teaspoon vanilla extract
2 2/3 cups all-purpose flour
1 teaspoon baking powder
1 tablespoon baking soda
1 teaspoon vanilla extract
1 egg
1 cup milk
1/4 cup honey
2 teaspoons pumpkin pie spice
1 teaspoon vanilla extract
Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.
Stir together egg whites, sugar and vanilla in large bowl. Beat in flour, baking powder, baking soda and vanilla. Fold in egg. Make a well in center of flour mixture and pour over cookie sheets.
Bake in preheated oven for 8 to 10 minutes, or until edges are slightly browned. Remove from oven and allow cookies to cool on baking sheet for 5 minutes before removing to cookie sheet for 1 minute to allow further drying time.
To make the cookie filling: In a medium bowl, whip cream until stiff peaks form. Beat egg cream until complemented by sugar. Beat in vanilla and milk. Beat in honey and pumpkin pie spice. Combine until well blended. Place cookie sheets into prepared cookie sheet pan.
Bake in preheated oven for 45 minutes. Remove from oven and brush tops with egg white. When cookies are on baking sheet, brush tops lightly with egg white. Cool completely. Remove from cookie sheet and chill for 6 hours in refrigerator, or overnight before removing from pan.
I didn't have sesame seeds, but followed it otherwise. This was really easy to make and tasted good. I was worried that the heat would jell and make the dressing too thick, but it is perfect. Smooth and refreshing, like freshly caught strawberries.
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