These delicate crisps resemble rolled tuiles. Using an offset spatula makes spreading the batter much easier.
Recipe information
Yield
Makes about 2 dozen
Ingredients
Preparation
Step 1
Using electric mixer, beat 3 tablespoons butter and sugar in medium bowl until coarse meal forms. Beat in egg whites, 1 at a time, then vanilla. Add flour and beat until well blended. Melt remaining 2 tablespoons butter in small saucepan over low heat. Mix warm butter into batter.
Step 2
Position rack in center of oven and preheat to 350°F. Lightly butter 2 nonstick baking sheets. Spoon 1 heaping teaspoonful batter for each cookie onto sheets, spacing 4 inches apart and forming 3 cookies on each sheet. Using small metal offset spatula or back of spoon, spread batter for each cookie to very thin 4-inch round. Bake cookies on 1 sheet until 3/4 inch of edge is golden brown, about 5 minutes. Run thin flexible spatula under edge of 1 cookie to loosen and remove from sheet. Working quickly while cookies are still warm and flexible, roll 1 cookie around handle of wooden spoon into cylinder. Slide cookie onto work surface. Shape remaining cookies into cylinders, returning sheet to oven briefly to soften cookies if necessary.
Step 3
Bake cookies on second sheet while first baking sheet cools. Repeat with remaining batter, using cool baking sheet each time. Cool rolled cookies completely. (Can be made 1 day ahead. Store airtight at room temperature.)
