Wafer Roll Cookies
Submitted by angelsmom
Thin, crispy wafer cookies rolled into delicate tubes while warm, then dipped in melted chocolate and crunchy pecans. A show-stopping holiday cookie that bakes in just 6 minutes.
YIELD
3 dozenPREP
15 minCOOK
6 minREADY
35 minThese elegant little rolled wafers look like they belong in a Parisian bakery window, but they come together with just a handful of pantry ingredients.
Butter and sugar cream into a light batter with egg whites, then each spoonful bakes into a paper-thin disc that you roll around a wooden spoon handle while still warm and pliable.
The chocolate and pecan finish turns them into something truly special for cookie trays and gift boxes.
Kitchen Tips
- Work fast! You have about 30 seconds to roll each cookie before it crisps up. If they harden, pop the sheet back in the oven for a few seconds to soften.
- Bake only 3 to 4 cookies per sheet so you have time to roll each one.
- Let the chocolate set completely on a wire rack before stacking or storing.
- These keep beautifully in an airtight container for up to a week.
Ingredients
Directions
Preheat oven to 400℉ (200℃).
In a medium bowl, cream butter and sugar until fluffy.
Stir in flour.
In a small bowl, beat egg whites until foamy.
Beat egg whites and vanilla into creamed mixture.
Drop teaspoonfuls of dough 4 inches apart onto a heavily greased baking sheet; flatten slightly.
Bake 5 to 6 minutes or until edges are light brown.
While cookies are still warm, roll each cookie around the end of a wooden spoon.
Transfer to a wire rack, seam side down to cool completely.
Stirring constantly, melt chocolate over low heat in a small saucepan.
Dip ends of each cookie in chocolate and then in pecans.
Return to wire to cool.
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