These cookies are soft and pliable when they first come out of the oven. You have to prepare these delicate wafers one sheet at a time so that you can quickly roll them around a dowel while they are still warm. Don’t be discouraged if your first few attempts aren’t perfect—just keep going and you’ll soon get the hang of it.

　　

Ingredients

makes about 3 dozen

　　2 cups confectioners’ sugar, sifted

　　1 1/4 cups all-purpose flour

　　1/8 teaspoon salt

　　10 1/2 tablespoons unsalted butter, melted

　　6 large egg whites, lightly beaten

　　1 tablespoon heavy cream

　　1 teaspoon pure vanilla extract

　　4 ounces bittersweet chocolate, finely chopped

　　2 teaspoons vegetable oil

　　Finely chopped toasted almonds, for rolling (optional)

　　

Step 1

Whisk together confectioners’ sugar, flour, and salt in a large bowl; make a well in the center. Add butter, egg whites, cream, and vanilla. Stir until well combined. Refrigerate, covered, at least 2 hours or up to overnight.

　　

Step 2

Preheat oven to 425°F. Line two baking sheets with nonstick baking mats (such as Silpats).

　　

Step 3

Make four cookies at once: Spoon a heaping tablespoon of batter onto baking sheet. Using an offset spatula, spread batter into a very thin 6 by 3 1/2-inch oval. Repeat, making two more ovals of batter on the sheet. Bake just until brown around edges, about 6 minutes.

　　

Step 4

When cookies come out of the oven, use a long offset spatula to quickly transfer cookies, one at a time, to a work surface; roll around a chopstick or a thin wooden dowel, forming a cylinder shape; transfer to a wire rack, and let cool completely. Repeat to roll remaining three cookies. If they harden too quickly, return baking sheet to oven for 30 seconds. Repeat with remaining batter.

　　

Step 5

Put chocolate into a heatproof bowl set over a pan of simmering water; stir often until smooth. Stir in oil. Let cool slightly. Dip about 2 inches of each cooled cookie into chocolate. Roll dipped edge in chopped nuts, if desired. Transfer to a wire rack, placing dipped section off the edge, to set. Cookies can be stored between layers of waxed paper in an airtight container at room temperature up to 3 days.

　　Martha Stewart's Cookies