-
1
Using electric mixer, beat 3 tablespoons butter and sugar in medium bowl until coarse meal forms.
-
2
Beat in egg whites, 1 at a time, then vanilla.
-
3
Add flour and beat until well blended.
-
4
Melt remaining 2 tablespoons butter in small saucepan over low heat.
-
5
Mix warm butter into batter.
-
6
Position rack in center of oven and preheat to 350F.
-
7
Lightly butter 2 nonstick baking sheets.
-
8
Spoon 1 heaping teaspoonful batter for each cookie onto sheets, spacing 4 inches apart and forming 3 cookies on each sheet.
-
9
Using small metal offset spatula or back of spoon, spread batter for each cookie to very thin 4-inch round.
-
10
Bake cookies on 1 sheet until 3/4 inch of edge is golden brown, about 5 minutes.
-
11
Run thin flexible spatula under edge of 1 cookie to loosen and remove from sheet.
-
12
Working quickly while cookies are still warm and flexible, roll 1 cookie around handle of wooden spoon into cylinder.
-
13
Slide cookie onto work surface.
-
14
Shape remaining cookies into cylinders, returning sheet to oven briefly to soften cookies if necessary.
-
15
Bake cookies on second sheet while first baking sheet cools.
-
16
Repeat with remaining batter, using cool baking sheet each time.
-
17
Cool rolled cookies completely.
-
18
(Can be made 1 day ahead.
-
19
Store airtight at room temperature.)
