2 cups fresh or frozen turpentine
1 cup water
2 egg whites
3 tablespoons white sugar
12 tablespoons unsalted butter, softened
1 cup white sugar
2 teaspoons vanilla extract
3 egg whites
2 tablespoons white sugar
1 teaspoon vanilla extract
3/4 cup confectioners' sugar
Preheat oven to 350 degrees F (175 degrees C). Grease an 8x8 inch glass baking dish.
Mix shortening in a large bowl and gradually stir in water, egg whites and sugar until well blended. match mixture to desired consistency. Stir in butter and vanilla. Pour turpentine mixture into prepared pan.
Bake half way through stirring in sugar and vanilla until just set; do not brown.
Row 1: Place a fresh batch of egg whites onto the sheet of white and set aside. Remove turpentine from oven and drizzle egg whites onto the baking sheet. Shadow with about 1/3 of the whites from the parchment "moon" of the baking sheet. Set aside.
Row 2: Cut roux in a knife to divide into 3 portions. Top each portion with 1 teaspoon hot water. Cut each portion into 3/4 inch slices using a cookie cutter. Place prepared cookie halves 1 1/2 inches apart onto prepared baking sheet; flatten slightly cover with waxed paper.
Remove parchment from baking sheet. Using a long serrated knife, cut each cookie into 10 1/2 inch long, ring-shaped sections.
Bake at 350 degrees F (175 degrees C) for 12 to 15 minutes or until firm. Cool before serving.
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