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1
Heat the oven to 375 F. Line a baking sheet with a nonstick silicon baking mat.
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2
In a large bowl, use an electric mixer to whisk together the egg whites and 2 cups of sugar until foamy. Add the flour and salt and mix to incorporate. Add the cinnamon extract, butter and cream, then beat again until completely smooth. In small amounts, add the brown food coloring a drop at a time until desired color is reached, stirring thoroughly between additions.
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3
In a small bowl, combine the remaining 1/4 cup sugar with the cinnamon.
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4
Scoop a teaspoon of batter onto the prepared baking sheet. Using a small offset spatula spread the batter thinly and evenly into a rectangle about 2-by-5-inches. Depending on the size of your baking sheet, you should be able to fit 2 to 4 cookies on at a time.
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5
Sprinkle each rectangle lightly with the cinnamon-sugar. Bake the cookies for about 5-8 minutes, or until the surface looks dry. The edges should not be browned.
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6
Working quickly and as soon as the baking sheet comes out of the oven, use an offset spatula to flip each rectangle over. Tightly roll both long sides of each rectangle toward the center, similar to forming a scroll. Set aside to cool and repeat in batches with remaining dough.
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7
TIPS
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8
* These cookies must be shaped into the rolled cinnamon stick as soon as they come out of the oven.
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* Only cook 2-4 cookies at a time, or the rest will cool too quickly before you can roll them.
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10
* For best results use a silicone baking mat, but if you don't have one use a well greased baking sheet.
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11
* To remove the cookies from the sheet, use an offset spatula.
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12
* Spreading the batter thinly ensures even baking of this cookie. Working with the delicate cookie while still warm and pliable is essential.
