Pencil cookies

Yield: 1 servings

Measure Ingredient
½ cup Plus 2 tablespoons softenened butter
1¾ cup Confectioner's; (powdered) sugar
6 \N Egg whites
1¼ cup Flour
1½ tablespoon Heavy cream
1½ teaspoon Finely grated orange rind
1½ cup Heavy cream
2½ cup Chocolate chips
2 tablespoons Grand Marnier

Cream butter and sugar. Beat in 3 egg whites. Stir in ¼ cup flour. Beat in remaining 3 egg whites. Fold in remaining flour, cream and orange peel.

For each cookie, spoon one tablespoon of batter onto a lightly greased baking sheet. Hit the cookie sheet on the counter to flatten the batter.

Bake about 5 minutes at 450 degrees, until the cookies are golden colored around the edges. Roll the cookies (WORK QUICKLY) around a cylinder such as a wooden spoon handle. Press down the edges to seal one end of the cookie "tube". If any of the cookies are too cool and not pliable enough, reheat them briefly in the oven. Keep the cookies in an airtight container until just before serving. When preparing to serve the cookies, fill with chocolate using a pastry bag.


Heat the cream to boiling. Add chocolate chips. Stir until the chocolate is completely melted. Mix in Grand Marnier and cool to room temperature. Use a pastry bag to pipe the filling. It's best to add the filling just before serving for a more crisp cookie.

Recipe source: A roommate's boyfriend that I knew in college. I was searching for a mango crisp recipe and came upon this. Still haven't located the mango crisp recipe and I need one ( desperate for it, actually )!

Here's a recipe for a cookie that chocolate lovers may enjoy. Basically, it's a butter cookie that is rolled and then filled with a dense & creamy chocolate filling. Truly one of those "melt in your mouth" life experiences.

The secret of success with this recipe is to work with *quick hands*. Mold each cookie while still warm to the touch.

Recipe by: M. Ciaccio <MRCiaccio@...> Posted to CHILE-HEADS DIGEST V3 #, converted by MM_Buster v2.0l.

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