These light, crisp cookies are formed into tubes, then dipped in chocolate.
- Yield: Makes 30 to 40
Source: Martha Stewart Living, December/January 1995/1996
- 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
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.
Heat oven to 425 degrees. Place rack in center. Spray 2 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 3 more ovals of batter on the sheet.
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.
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.