Serves: 6
Total Calories: 82
Preheat the oven to 350°F. Line a baking sheet with a silicone mat or parchment paper lightly coated with a nonstick vegetable spray. Set aside.
Combine the flour and cocoa in a small bowl and blend well.
Place the butter and confectioners’ sugar in a tall medium bowl and beat with a handheld electric mixer (or an electric mixer) on low speed for 1 to 2 minutes, or until creamy. Add half the cocoa mixture and beat on low speed until blended. Add the egg white and remaining cocoa mixture and beat just until incorporated.
Spoon a heaping tablespoon of batter on each half of the prepared baking sheet. Using an angular metal spatula (or straight metal spatula), spread the batter into a 5-inch circle, making sure the batter is thin but not transparent. (Don’t worry if the batter looks uneven—it will even out during the baking process.) Bake for 8 minutes, or until set. Remove the baking sheet from the oven and use a metal spatula to loosen each cookie. Using your fingers, quickly roll up the cookie into a tight cylinder or cigar shape. Place the cookies, seam-side down, on a cake rack to cool completely. Allow the baking sheet to cool completely before repeating the process with the remaining batter. The cookies can be stored in an airtight container at room temperature or in the refrigerator for up to 1 week or frozen for several weeks.
From SINFUL SMOOTHIES: more than 130 dessert smoothies & other indulgences. Copyright © 2004 Donna Pliner Rodnitzky. All Rights Reserved.
This Chocolate Pirouettes recipe is from the Cook'n Sinful Smoothies Cookbook. Download this Cookbook today.
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