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1
Position rack in center of oven and preheat to 350F.
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2
Lightly butter large nonstick cookie sheet.
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3
Blend first 5 ingredients in processor 1 minute.
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4
Using electric mixer, cream butter in medium bowl until light.
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5
Gradually beat in sugar mixture, egg whites and vanilla.
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6
Add flour and beat until combined.
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7
Drop 1 teaspoon batter onto prepared cookie sheet.
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8
Using back of spoon, spread into 3-inch round.
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9
Repeat 5 more times, spacing cookies evenly.
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10
Bake until cookies are golden brown on edges, about 5 minutes.
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11
Immediately run tip of small knife under edge of 1 cookie.
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12
Using fingertips, pick up cookie at lifted edge and turn over onto work surface.
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13
Working quickly, roll cookie around handle of wooden spoon, pressing cookie against handle as you roll.
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14
Slide cookie off handle.
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15
Repeat rolling with remaining cookies on sheet, returning sheet briefly to oven if cookies begin to harden.
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16
Rinse cookie sheet under cold water.
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17
Dry with towel.
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18
Lightly butter cookie sheet.
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19
Repeat making cookies with remaining batter in batches, rinsing, drying and buttering sheet between each batch.
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20
Cool cookies.
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21
(Can be prepared 2 weeks ahead.
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22
Transfer to airtight container; store at room temperature.)
