Preparation:
In a large mixing bowl, cream butter, sugar and vanilla until light and
fluffy. Add egg whites, blend well. Gradually add flour, blend well. Drop
batter by teaspoonfuls 1 inch apart on an ungreased baking sheet. Spread
with the back of a spoon into 3-inch rounds. Bake at 375~F. for 5 minutes
or until edges are light brown. Working with 1 cookie at a time, loosen
from baking sheet with a spatula and then quickly roll lightly around a
pencil. Transfer to a wire rack to cool, seam side down. With a pastry bag,
soda straw or wooden pick fill rolls with creamy chocolate filling. (below)
Creamy Chocolate Filling:
3 squares (1 ounce each) semisweet chocolate 1/4 teaspoon vegetable oil,
butter or margarine
In a small saucepan, melt chocolate and oil over low heat, stirring
constantly. |
