Fast Cookies(Blitzgeback)
Fast Cookies are crisp, buttery treats with a hint of vanilla and almond, perfect for quick baking sessions or satisfying sweet cravings in minutes.
Ingredients
Instructions
- Cream butter and sugar until fluffy.
- Blend in vanilla and flour.
- Carefully fold in stiffly beaten egg whites.
- Spread the batter evenly in a greased 9 x 13-inch cake pan.
- Drizzle 2 tablespoons melted butter over the batter.
- Sprinkle with 2 tablespoons sugar and sliced almonds.
- Bake in a hot 375° oven for thirty minutes or until golden brown.
- Cool and cut into squares.
Tips & Substitutions
Ensure your butter is at room temperature for easier creaming with sugar, which helps achieve a fluffy texture. If you need a dairy-free option, substitute the butter with margarine or coconut oil. For added flavor, consider mixing in some almond extract or citrus zest. If you prefer a crunchier texture, add in chopped nuts or use a mix of flour types.
Serving Suggestions
These fast cookies are delightful on their own but pair beautifully with a cup of coffee or tea. For a special treat, serve them alongside a scoop of vanilla ice cream or with a side of fresh fruit. They also make a great accompaniment to desserts like Crunch Chocolate Pie or Custard Rhubarb Pie.
Storage & Reheating
To store leftovers, place the cooled cookie squares in an airtight container at room temperature for up to a week. For longer storage, freeze individual squares wrapped in plastic wrap and then placed in a freezer bag for up to three months. Reheat in a microwave for a few seconds or enjoy them at room temperature.
Nutrition & Diet Analysis (per serving)
Each serving of Fast Cookies(Blitzgeback) contains roughly 132 calories, with 5g protein, 12g carbohydrates, and 3g fat. It is a good source of protein (11% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use whole eggs instead of egg whites?
Using whole eggs will change the texture of the cookies, making them denser and richer. If you prefer a lighter cookie, stick to the egg whites as specified in the recipe. However, if you want to experiment, you can try using one whole egg for every two egg whites.
Can I make these cookies gluten-free?
Yes, you can substitute the all-purpose flour with a gluten-free flour blend. Make sure to check that the blend contains a binding agent, such as xanthan gum, to help maintain the cookie's structure. The taste and texture may vary slightly, but they should still be delicious!
What can I use instead of sliced almonds?
If you don't have sliced almonds, feel free to replace them with chopped walnuts, pecans, or even shredded coconut for added texture and flavor. You can also omit the nuts altogether if you prefer a nut-free version, and the cookies will still turn out great.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).