1 egg white
1⁄4 cup superfine sugar
1⁄4 cup all- purpose flour, sifted
Pinch of coarse salt
4 teaspoons unsalted butter, melted
2 teaspoons heavy cream
1⁄4 teaspoon pure almond extract
Preheat oven to 350°F. Line a rimmed baking sheet with a nonstick baking mat (such as Silpat).
Put egg white and sugar in a mixer and whisk on medium speed until combined. Place on low and add flour/salt.
Add butter, cream, and almond extract.
Pour a little bit on the silpat and spread in a circle with the back of a spoon. I only bake 2 at a time because you have to work fast when they are done.
Bake until golden, 6 to 8 minutes. Lift cookies with a small offset spatula lay them over a small rolling pin to cool and create shape with hollow center Repeat with remaining batter.
Dip ends in chocolate if desired and add sprinkles. To add $$$$$, roll the money, wrap in plastic wrap so it is clean and tuck inside the hollow center!