Chocolate Cigar Cookies
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This recipe makes 12 servings
Nutritional Info |
|
|---|---|
| Per cookie: about | - |
| cal | 78 |
| pro | 1 g |
| total fat | 6 g |
| sat. fat | 3 g |
| carb | 7 g |
| fibre | 1 g |
| chol | 5 mg |
| sodium | 19 mg |
| % RDI: | - |
| calcium | 1 |
| iron | 4 |
| vit A | 2 |
| folate | 3 |
Easy to make, special and so delicious, these make perfect partners for dessert.
Ingredients
- 2 tbsp butter, softened
- 1/3 cup icing sugar
- 1 egg white
- 1/4 tsp vanilla
- 3 tbsp all-purpose flour
- 2 oz bittersweet chocolate, melted
- 1/4 cup finely chopped hazelnuts
Preparation
Line rimless baking sheet with parchment paper. Trace three 4-inch (10 cm) circles on parchment; turn paper over. Set aside.
In bowl, beat butter with sugar until fluffy; beat in egg white and vanilla. Stir in flour. Drop by level 1 tbsp (15 mL) onto centre of each circle; spread with offset spatula to fill circle. Bake, 1 pan at a time, in centre of 350°F (180°C) oven until pale golden, about 6 minutes.
One at a time, remove cookies from pan and turn over; quickly roll around 1/3-inch (8 mm) thick handle of wooden spoon. Slip cookie off handle; let cool on rack. Repeat with remaining batter.
Dip half of each cookie into melted chocolate; roll chocolate in hazelnuts. Refrigerate until set, about 10 minutes. (Make-ahead: Store in airtight container for up to 3 days.)
In bowl, beat butter with sugar until fluffy; beat in egg white and vanilla. Stir in flour. Drop by level 1 tbsp (15 mL) onto centre of each circle; spread with offset spatula to fill circle. Bake, 1 pan at a time, in centre of 350°F (180°C) oven until pale golden, about 6 minutes.
One at a time, remove cookies from pan and turn over; quickly roll around 1/3-inch (8 mm) thick handle of wooden spoon. Slip cookie off handle; let cool on rack. Repeat with remaining batter.
Dip half of each cookie into melted chocolate; roll chocolate in hazelnuts. Refrigerate until set, about 10 minutes. (Make-ahead: Store in airtight container for up to 3 days.)
Source : Canadian Living Magazine: February 2007
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