Easy to make, special and so delicious, these make perfect partners for dessert.
- Portion size 12 servings
- Credits : Canadian Living Magazine: February 2007
- 2 tablespoons butter softened
- 1/3 cup icing sugar
- 1 egg whites
- 1/4 teaspoon vanilla
- 3 tablespoons all-purpose flour
- 2 oz bittersweet chocolate melted
- 1/4 cup finely chopped hazelnut
MethodLine 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.)
Nutritional facts Per cookie: about
- Sodium 19 mg
- Protein 1 g
- Calories 78.0
- Total fat 6 g
- Cholesterol 5 mg
- Saturated fat 3 g
- Total carbohydrate 7 g
- Iron 4.0
- Folate 3.0
- Calcium 1.0
- Vitamin A 2.0