crisp-chocolate-rolls

Crisp Chocolate Rolls

2 Reviews Add a Pic
Kathleen Dickerson
Recipe by  Kathleen Dickerson

“Cookies rolled around a pencil or dowel and filled with chocolate.”

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Ingredients

Adjust Servings

Original recipe yields 1 - 2 dozen

Directions

  1. In a large mixing bowl, cream 1/2 cup butter or margarine, 1/2 cup sugar, and 1 teaspoon vanilla until light and fluffy. Add egg whites; blend well. Gradually add flour and blend well.
  2. Drop batter by teaspoons 1 inch apart on an ungreased baking sheet. Spread with the back of a spoon into 3-inch rounds.
  3. Preheat oven to 375 degrees F (190 degrees C).
  4. Bake for 5 minutes or until edges are light brown. Working with 1 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.
  5. With a pastry bag or soda straw or wooden pick, fill rolls with Creamy Chocolate Filling.
  6. To Make Filling: In a small saucepan, melt chocolate and 1/4 teaspoon of vegetable oil (or butter or margarine) over low heat stirring constantly.

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Reviews (2)

Rate This Recipe
CARLYRAY
5

CARLYRAY

I really wanted this recipe to work but I just could not get these cookies to "roll" for me. When making this recipe make a double batch of the cookie dough so you have enough to play with until you get it right and unless you have help, make only a few at a time because they harden to fast.

KIMBER1122
2

KIMBER1122

This cookie was good but you have to move very quickly to get these rolled-which you must do as soon as they come out of the oven,so you constantly burn your fingers. I found after several batches to make sure when you spread the batter, its not too thick or your cookies will crack as you try to roll them. Also I found that the chocolate filling it called for was not enough, I needed to make more.

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Nutrition

Amount Per Serving (24 total)

  • Calories
  • 82 cal
  • 4%
  • Fat
  • 5 g
  • 8%
  • Carbs
  • 8.9 g
  • 3%
  • Protein
  • 1 g
  • 2%
  • Cholesterol
  • 10 mg
  • 3%
  • Sodium
  • 32 mg
  • 1%

Based on a 2,000 calorie diet

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