|Egg whites||1⁄4 Cup (4 tbs)|
|Confectioner's sugar||1⁄2 Cup (8 tbs)|
|Flour||1⁄3 Cup (5.33 tbs), sifted|
|Butter||3 Tablespoon, melted and cooled|
|Vanilla extract||3⁄4 Teaspoon|
|Rich chocolate filling||1⁄2 Cup (8 tbs)|
Beat egg whites until frothy; add confectioners' sugar gradually, beating thoroughly after each addition; beat until stiff peaks are formed.
Fold in flour in halves.
Blend in cooled butter and extract.
Quickly grease a preheated cookie sheet.* Drop mixture by heaping teaspoonfuls 4 inches apart onto hot cookie sheet; spread very thinly without making holes; bake only a few cookies at one time (they are difficult to roll when cool).
Bake at 400Â°F 2 to 3 minutes, or until edges are lightly browned.
Immediately remove from cookie sheet.
Quickly roll each cookie around a pencil-thin wooden rod; place on wire rack.
Remove rods when cooled.
Store in a tightly covered container.
Shortly before serving, using a pastry bag and decorating tube, fill cookies from both ends with Rich Chocolate Filling.
Dip in chopped pistachio nuts or chocolate shot.