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Crisp Chocolate Rolls - 1999

1/2 cup butter , softened 1/2 cup white sugar 1 tsp. vanilla 2 egg whites 2/3 cup all purpose flour In a large mixing bowl, cream butter , sugar and vanilla until light and fluffy. Add egg whites, blend well. Gradually add flour, blend well. Drop batter by teaspoonfuls 1 inch apart on a ungreased baking sheet. Spread with the back of a spoon into 3 inch rounds. Bake at 375 F for 5 minutes or until edges are light brown. Working with one cookie at a time, loosen from baking sheet with a spatula and then quickly roll tightly around a pencil. Transfer to a wire rack to cool, seam side down. With a pastry bag, soda straw or wooden pick fill rolls with creamy chocolate filling. Creamy Chocolate Filling: 3 squares (1 oz. each) semi-sweet chocolate, 1/4 tsp. vegetable oil, butter or margarine. In a small saucepan, melt chocolate and oil over low heat. Stirring constantly. Submitted by: Mary C. Gauthier, Stanhope, P.E.I.

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