Chocolate Flecked Pirouettes
butter softened (1stick)
coarsley grated bittersweet or dark chocolate
Preheat oven to 400 degrees
Beat butter, sugar, and vanilla in a small bowl until light and fluffy
Beat in egg whites one at a time.
Add flour and beat at low speed just until blended.
Gently fold in chocolate.
Drop teaspoonfuls of batter 4 inches apart on greased cookie sheet. Only do 4 cookies per sheet they really spread out.
Bake one sheet at a time in the beginning, till you get the hang of these.
Bake for 4 to 5 minutes until edges are golden brown. Do not over bake.
Take a wooden spoon with a round handle and cover the bottom part of the handle with vegetable oil. This will make the cookies slide off easier.
Remove the cookies from the oven and take them off one at a time. Flipping them onto the handle of your wooden spoon.
Quickly roll cookie around spoon handle overlapping the edges to form a cigar shape. Then slide off and put on a wire rack to cool.
Repeat with remaining cookies. Greasing your spoon as needed. If the cookies get too hard... pop them back in the oven for a minute or two.
Last Updated: Sat, Feb 5, 2011