The batter was fairly easy to make. It called for powdered sugar, flour and salt to be sifted together. Then, in a well in the center (pictured), combine melted butter, egg whites, cream and vanilla. Although the recipe didn't mention an electric mixer, I used the whisk attachment on my KitchenAid and it was a fairly painless process. The batter was pretty runny, but in accordance with the directions, it was refrigerated for several hours (in this case, it was in the fridge for about 8 hours).
I almost forgot about the cookies though, until my husband saw the dough in the downstairs refrigerator and reminded me. The most labor-intensive process is baking and forming the cookies, but it wasn't difficult and I found it fun. You have to spread the batter onto the cookie sheets VERY THINLY (I don't think I ever got it thin enough). In fact, I think the batter should almost be translucent when you have spread it out. My cookies were more like cigars rather than cigarettes because the batter wasn't spread thin enough.
I only fit about 3 cookies on each cookie sheet because of how large the cookies get when you spread out the batter. They cook for a very short period of time - 6 minutes.
As soon as the cookies are removed from the oven, you quickly remove them with your handy offset spatula and wrap them around a dowel (or in my case, a chopstick). I realized by the end of this process, however, that I could have just rolled them up. After you let them cook, dip them in melted chocolate and/or nuts. This recipe calls for bittersweet chocolate; I thought that would be too harsh, so I used half bittersweet and half semi-sweet, but my husband and I both thought it was still quite bitter.
The cookies are "light and delicious" - as per the section of the cookbook into which they fall. They are a little spongy, quite sweet, and crunchy on the edges. Delightful!
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