This is my last cookie recipe for the holiday season, saving the best for last! From the instructions, they may seem to be labor intensive since only three cookies are baked at a time, but the baking time is short, and before you know it there’s a dozen cookies cooling on the rack. Besides, who can resist a cookie that’s dipped in chocolate?
- 2 cups confectioners’ sugar, sifted
- 1 1/4 cups flour
- 1/8 teaspoon salt
- 10 1/2 butter, melted
- 6 large eggs whites, lightly beaten
- 1 tablespoon heavy cream
- 1 teaspoon vanilla extract
- 6 oz. mini semi sweet chocolate chips
- 1/2 tablespoons vegetable shortening
- vegetable oil cooking spray
- In a large bowl, whisk sugar, flour, and salt. Add butter, egg whites, cream, and vanilla, mix until well combined. Cover and refrigerate for at least 2 hours or overnight.
- Preheat oven to 425º, spray two baking sheets (do not use parchment paper) with vegetable spray. Put a heaping tablespoon of batter onto the baking sheet. Using a spoon, spread into a 6″ x 3 1/2″ oval. Repeat twice more.
- Baking 6 minutes, until the edges are brown. While the cookies are baking, prepare the second pan.
- When the cookies are done baking, remove from pan using a metal spatula to a work surface. Using a chopstick, roll making a cigarette shape – place on a wire rack to cool. Repeat with remaining cookies. If they become too stiff, return to the oven for 30 seconds.
- In a small bowl, combine the chocolate chips and shortening. Microwave in 30 second increments, stirring after each time until smooth. Dip cookies in the melted chocolate and place on a wire rack, letting chocolate end rest over the side to solidify. Makes 20 to 30 cookies.
