Wafer Roll Cookies
Yield
3 dozenPrep
15 minCook
6 minReady
35 minTrans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ½ | cup |
butter
softened |
|
| ½ | cup |
sugar
|
|
| ½ | cup |
all-purpose flour
|
|
| 2 | each |
egg whites
|
*
|
| 1 | teaspoon |
vanilla extract
|
|
| 3 | ounces |
unsweetened chocolate
semi-sweet, chopped |
|
| ½ | cup |
pecans
chopped |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 118 | ml |
butter
softened |
|
| 118 | ml |
sugar
|
|
| 118 | ml |
all-purpose flour
|
|
| 2 | each |
egg whites
|
*
|
| 5 | ml |
vanilla extract
|
|
| 86.7 | ml/g |
unsweetened chocolate
semi-sweet, chopped |
|
| 118 | ml |
pecans
chopped |
|
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.
