Chocolate Flecked Pirouettes makes 3 dozen
? cup butter, softened
? cup sugar
2 egg whites
1 tea vanilla
? cup flour
? cup coarsely grated bittersweet or dark sweet chocolate (about 2

Preheat oven to 400*F. Grease cookie sheets well, set aside.
Beat butter and sugar in small bowl with electric mixer at medium
speed until light and fluffy. Beat in egg whites, 1 at a time. Beat
in vanilla. Add flour; beat at low speed just until blended. Gently
fold in grated chocolate with rubber spatula.

Drop teaspoons full of batter 4 inches apart onto prepared cookie
sheets. Spread dough into 2 inch rounds with smapp spatula. Make
only 3 to 4 rounds per sheet.

Bake 1 sheet at a time 4 to 5 minutes until edges are barely golden.

Remove from oven and quickly loosen edge of 1 cookie from baking
sheet with thin spatula. Quickly roll cookie around clean handle of
a wooden sppon overlaping the edges to form a cigar shape. Repeat
with remaining cookies. If cookies become too firm to shape, return
to oven for a few seconds to soften.

Slide cookies off handle to wire rack; cool completely. Store
tightly covered at room temp or freeze for up to 3 months.