Recipe information
Yield
Makes about 2 1/2 dozen
Ingredients
Preparation
Step 1
Preheat the oven to 425°F with a rack in the center. Put the butter and sugar in the bowl of an electric mixer fitted with the paddle attachment; cream on medium speed until pale and fluffy. Mix in the vanilla and salt. Beat in the egg whites until incorporated. Combine the flour and pepper in a small bowl; add to the butter mixture in 3 batches, mixing until just combined.
Step 2
Put the dough in a pastry bag fitted with a 1/2-inch round tip (such as Ateco #804). Pipe 3-inch strips, about 1/2 inch apart, on a parchment-lined baking sheet, keeping the tip close to the sheet for thin cookies. Bake until the edges are golden and the centers are set, about 7 minutes. Let cool on the sheet 5 minutes before transferring with a spatula to a wire rack to cool completely.
