Cigarettes Russes

Make these delicate wafers one pan at a time so you can roll them while they are warm.

  • Yield: Makes 30 to 40
Cigarettes Russes

Source: Martha Stewart Living, December/January 1995/1996

Ingredients

  • 2 cups confectioners' sugar, sifted
  • 1 1/4 cups all-purpose flour
  • 1/8 teaspoon salt
  • 10 1/2 tablespoons unsalted butter, melted, plus 4 tablespoons unsalted butter
  • 6 large egg whites, lightly beaten
  • 1 tablespoon heavy cream
  • 1 teaspoon pure vanilla extract
  • 4 ounces bittersweet chocolate, chopped medium fine
  • 1 1/2 teaspoons light corn syrup
  • Vegetable-oil cooking spray

Directions

  1. In a mixing bowl, combine sugar, flour, and salt; make a well in the center. Add melted butter, egg whites, cream, and vanilla. Mix until well combined. Refrigerate, covered, for at least 2 hours or overnight.

  2. Heat oven to 425 degrees. Place rack in center. Spray two baking sheets (do not use air-cushioned sheets or line with parchment) with vegetable-oil spray. Spoon a heaping tablespoon of batter onto baking sheet. Using the back of a spoon, spread batter into a very thin 6-by-3 1/2-inch oval. Repeat, making three more ovals of batter on the sheet.

  3. Bake just until brown around edges, about 6 minutes. Meanwhile, prepare second baking sheet. Working quickly, use a knife or long metal spatula to transfer a cookie to a work surface; roll around a chopstick or thin wooden dowel, forming a cigarette shape; place on wire rack to cool. Repeat with remaining 3 cookies. If they get too stiff, return baking sheet to oven for 30 seconds. Continue baking and shaping cookies until batter is used up.

  4. Combine chocolate, corn syrup, and remaining 4 tablespoons butter in a double boiler over simmering water; stir occasionally with a rubber spatula until smooth. Let cool slightly. Dip about 1 inch of each cooled cookie into chocolate. Place on a wire rack, with dipped section off the edge, to dry.

Variations

To make this recipe as seen on "Martha Bakes," combine chocolate and 2 teaspoons vegetable oil in a double boiler over simmering water; stir occasionally with a rubber spatula until smooth. Let cool slightly. Dip about 2 inches of each cooled cookie into chocolate. Roll dipped edge in finely chopped toasted nuts, if desired. Place on a wire rack, with dipped section off the edge, to dry.

Cook's Notes

Store between waxed paper in an airtight container for 2 to 3 days.

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