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60+ Minutes |
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Cooked by: Chef / Last Modified: 3/24/2004 / Number of Servings: 2 |
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Directions: Using electric mixer, beat 3 tablespoons butter and sugar in medium bowl
until coarse meal forms. Beat in egg whites, 1 at a time, then vanilla. Add
flour and beat until well blended. Melt remaining 2 tablespoons butter in
small saucepan over low heat. Mix warm butter into batter.
Position rack in center of oven and preheat to 350F. Lightly butter 2
nonstick baking sheets. Spoon 1 heaping teaspoonful batter for each cookie
onto sheets, spacing 4 inches apart and forming 3 cookies on each sheet.
Using small metal offset spatula or back of spoon, spread batter for each
cookie to very thin 4-inch round. Bake cookies on 1 sheet until 3/4 inch of
edge is golden brown, about 5 minutes. Run thin flexible spatula under
edge of 1 cookie to loosen and remove from sheet. Working quickly while
cookies are still warm and flexible, roll 1 cookie around handle of wooden
spoon into cylinder. Slide cookie onto work surface. Shape remaining
cookies into cylinders, returning sheet to oven briefly to soften cookies
if necessary.
Bake cookies on second sheet while first baking sheet cools. Repeat with
remaining batter, using cool baking sheet each time. Cool rolled cookies
completely. (Can be made 1 day ahead. Store airtight at room temperature.)
Contributor: Bon Appetit June 2003
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