New This Month

Cigarettes Russes


These light, crisp cookies are formed into tubes, then dipped in chocolate.

  • Yield: Makes 30 to 40

Source: Martha Stewart Living, December/January 1995


  • 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


  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 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.

  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.


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

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

Reviews Add a comment

  • MS112604308
    6 JAN, 2011
    I made Martha's Candystripe cookies for Christmas this year and they were a HUGE hit -- gorgeous and delicious. Even though they are not easy to make, and you have to have asbestos fingers, I still enjoyed doing it. The one thing I would say (if Soulight ever happens to revisit this thread) about them getting soft is that this cookie must be made in dry weather. Humidity will wreck these. And even with dry weather they should really be eaten as soon as possible. Definitely use a spatula.
  • CasablancaLily
    2 DEC, 2010
    Ha ha ha! Ok, 1) Mine came out more the size of cigars 2) only got 20 out of this recipe 3) burnt my fingers over and over and over 4) NOT fun to make but taste delicious! 5) Used a spatula to smooth dough on pan (the spoon was a joke) 6) for the ones that came out soft in the middle, I rolled them and put them back into the oven for a couple of minutes. Not sure I would make again, but the taste is awesome!
  • KookyLvr
    2 DEC, 2010
    They are also kept in a refrigerated display case. I'm not really sure keeping them in the fridge would prevent them from getting soft, but worth a try. I'll be trying to figure it out, if only to save myself $2.25 each!
  • KookyLvr
    2 DEC, 2010
    My favorite bakery makes these "cigars", piping a twinkie-cream-consistency chocolate cream in the center before dipping the ends closed
  • Soulight
    30 JUL, 2010
    Can someone help me. My cookies came out excellent, however, the next day they got soft. Any advise???
  • K023
    13 DEC, 2008
    Some tips that might help: (1) Make sure the ovals are even--if there's more batter in the middle and less on the sides, the middle will be fat and cakey and the ends will burn. (2) I wait about 10 seconds before handling, so they don't scald my fingertips. (3)Use about a teaspoonful of batter per cookie. (4) You do need to be careful about the process, but it needn't make you stressed. I am always alone when I do these, but there is enough time to do the steps,
  • MaraMayClover
    11 NOV, 2008
    Had trouble with these...too thick or too thin and burnt??????what the H>>>> any thoughts? signed frustrated and craving these dang cookies...mmm
  • adiantumpedatum
    12 JAN, 2008
    Anyone who tries to make these darn things is NUTS!! I would know. I tried, and I have the burns to prove it.