Recipe courtesy of Mary Sue Milliken
and
Susan Feniger
Chocolate Thins
- Level: Easy
- Yield: about 24 cookies
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 24 servings
- Calories
- 77
- Total Fat
- 4
- Saturated Fat
- 3
- Carbohydrates
- 10
- Dietary Fiber
- 1
- Sugar
- 6
- Protein
- 1
- Cholesterol
- 17
- Sodium
- 3
Ingredients
8 tablespoons unsalted butter, at room temperature
3/4 cup sugar
1 egg, separated
1 teaspoon vanilla
2/3 cup sifted flour
1/3 cup cocoa
1/2 teaspoon cinnamon
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.