1/2 cup butter, softened
1/2 cup sugar
1 egg white
1 teaspoon vanilla
1/4 teaspoon salt
1/2 cup all-purpose flour
4 ounces bittersweet chocolate, chopped or semisweet chocolate chips
Preparation:
Preheat oven to 375°F.
Grease cookie sheets; set aside.
Beat butter and sugar in large bowl until
light and fluffy.
Beat in egg white, vanilla and salt.
Gradually add flour. Beat until well
blended.
Drop rounded teaspoonfuls of batter
4 inches apart onto prepared cookie
sheets.
(Bake only 4 cookies per sheet.)
Flatten slightly with spatula.
Bake 6 to 8 minutes or until cookies are deep
golden brown.
Let cookies stand on cookie sheet 1 minute.
Working quickly, while cookies are still hot,
drape cookies over rolling pin or bottle so
both sides hang down and form saddle shape;
cool completely.
Melt chocolate in small
heavy saucepan over low
heat, stirring constantly.
Tilt saucepan to pool chocolate
at one end; dip edge of each
cookie, turning slowly so entire
edge is tinged with chocolate.
Transfer cookies to waxed paper; let
stand at room temperature 1 hour or
until set.
Store tightly covered at room temperature.
Do not freeze.
Yield: Makes about 2-1/2 dozen cookies
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