CRISP CHOCOLATE ROLLS

Preparation : In a large mixing bowl, cream butter, sugar and vanilla until light and fluffy. Add egg whites, blend well. Gradually add flour, blend well. Drop batter by teaspoonfuls 1 inch apart on an ungreased baking sheet. Spread with the back of a spoon into 3-inch rounds. Bake at 375~F. for 5 minutes or until edges are light brown. Working with 1 cookie at a time, loosen from baking sheet with a spatula and then quickly roll lightly around a pencil. Transfer to a wire rack to cool, seam side down. With a pastry bag, soda straw or wooden pick fill rolls with creamy chocolate filling. (below) Creamy Chocolate Filling: 3 squares (1 ounce each) semisweet chocolate 1/4 teaspoon vegetable oil, butter or margarine In a small saucepan, melt chocolate and oil over low heat, stirring constantly.