Recipe courtesy of Mary Sue Milliken
and
Susan Feniger
Recipe courtesy of Mary Sue Milliken
and
Susan Feniger
Watch how to make this recipe.
Chocolate Thins
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- Level: Easy
- Yield: about 24 cookies
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 24 servings
- Calories
- 77
- Total Fat
- 4 g
- Saturated Fat
- 3 g
- Carbohydrates
- 10 g
- Dietary Fiber
- 1 g
- Sugar
- 6 g
- Protein
- 1 g
- Cholesterol
- 17 mg
- Sodium
- 3 mg
- Level: Easy
- Yield: about 24 cookies
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 24 servings
- Calories
- 77
- Total Fat
- 4 g
- Saturated Fat
- 3 g
- Carbohydrates
- 10 g
- Dietary Fiber
- 1 g
- Sugar
- 6 g
- Protein
- 1 g
- Cholesterol
- 17 mg
- Sodium
- 3 mg
Ingredients
Directions
- Preheat the oven to 400 degrees.
- Butter a 14 x 18inch baking sheet with 1 tablespoon of the butter.
- Cream the remaining butter with 1/2 cup of the sugar until light and fluffy. Beat in the egg yolk and vanilla. Mix in the sifted flour and cocoa.
- Using your fingers, which have been run under cold water and dried, spread the batter over the baking sheet, completely covering it to the edges.
- Beat the egg white until stiff and spread it over the batter. Combine the cinnamon with the remaining 1/4 cup sugar, and sprinkle it over the egg white.
- Bake for about 10 minutes. Remove from the oven and immediately cut the pastry into about 24 diamond, square, or oblong shapes.
- With a metal spatula, carefully remove the cookies from the sheet and cool.
