Pencil Cookies

• 1/2 cup butter, softened
• 2 tbsp. butter, softened
• 1-3/4 cup confectioners' sugar
• 6 egg whites
• 1-1/4 cup all-purpose flour
• 1-1/2 tbsp. heavy cream
• 1-1/2 tsp. orange rind, finely grated
• 1-1/2 cup heavy cream
• 2-1/2 cup chocolate chips
• 2 tbsp. Grand Marnier

1. Cream butter and sugar.
2. Beat in 3 egg whites.
3. Stir in 1/4 cup flour.
4. Beat in remaining 3 egg whites.
5. Fold in remaining flour, cream and orange peel.
6. For each cookie, spoon one tablespoon of batter onto a lightly greased baking sheet.
7. Hit the cookie sheet on the counter to flatten the batter.
8. Bake about 5 minutes at 450F, until the cookies are golden colored around the edges.
9. Roll the cookies (WORK QUICKLY) around a cylinder such as a wooden spoon handle.
10. Press down the edges to seal one end of the cookie tube.
11. If any of the cookies are too cool and not pliable enough, reheat them briefly in the oven.
12. Keep the cookies in an airtight container until just before serving.
13. When preparing to serve the cookies, fill with chocolate using a pastry bag.
14. Filling: Heat the cream to boiling.
15. Add chocolate chips.
16. Stir until the chocolate is completely melted.
17. Mix in Grand Marnier and cool to room temperature.
18. Use a pastry bag to pipe the filling.

butter, butter, confectioners, egg whites, flour, heavy cream, orange rind, heavy cream, chocolate chips, grand marnier

Taken from www.foodgeeks.com/recipes/2782 (may not work)