Ingredients

• 1/4 cup unsalted butter, at room temperature
• 1/2 cup sugar
• 2 egg whites
• 1/4 cup cake flour
• 1/4 teaspoon orange or lemon extract
• 1/3 cup finely ground pecans

Instructions

1. Preheat oven to 425 degrees F. Lightly grease or spray sturdy cookie sheets.
2. Cream butter and sugar until light, about 2 to 3 minutes. Stir in egg whites and continue beating until batter is smooth. Mix in flour, extract, and pecans.
3. Set cookie sheet in the oven for a few minutes so that the pan will be warm. Drop batter onto pan, 3/4 teaspoonful at a time. Make only 4 or 5 cookies at a time until you get used to the method of shaping the cookies. With the back of a spoon smooth the cookie dough into a circle about 2 1/2 inches in diameter.
4. Bake in the center of the oven for 5 to 6 minutes, or until cookies are golden around the edges. Remove pan from oven and allow cookies to cool about 3 to 4 minutes, until they have firmed up but are still pliable. Have a wooden spoon handy. With a spatula remove a cookie, and form it around the spoon to make a curved tile shape. The cookies will shape quickly. Remove them to a wire rack to cool completely. Continue until all of the cookies have been made.