Ingredients
3/4
cup confectioners sugar
1/2
cup all-purpose flour
5
1/3 tbsp (1/3 cup) unsalted butter, melted
4
oz bittersweet chocolate (not unsweetened), finely chopped
Special equipment: a nonstick baking pad such as Silpat (optional); a small metal offset spatula; a pencil or a chopstick
Directions
1.
Preheat oven to 350°F.
2.
Whisk together all ingredients except chocolate until combined well. Working in batches of 4, drop 1 level teaspoon of batter for each cookie about 3 inches apart onto nonstick-pad-lined or buttered baking sheet, then spread each dollop of batter into a 3-inch round with offset spatula or back of a spoon.
3.
Bake cookies 1 sheet at a time in middle of oven until edges are golden, 6 to 8 minutes. Working quickly, lift 1 cookie off sheet with a long flexible spatula, then roll it around pencil or chopstick to form a narrow cylinder. Immediately slide \"cigarette\" off chopstick or pencil and transfer to a rack to cool. Make more \"cigarettes\" in same manner. (If cookies become too brittle to roll, return to oven for 1 minute to soften.)
4.
Melt chocolate in a double boiler or a metal bowl set over a saucepan of barely simmering water, stirring occasionally, then remove top of double boiler or bowl from heat.
5.
When cookies are cool, working with 1 cookie at a time, dip 1/4 inch of tip of 1 end into melted chocolate (\"ash\"), letting excess drip off, and place on a parchment- or wax-paper-lined baking sheet. Let stand at room temperature until chocolate sets.
7.
Cookies can be made 2 days ahead and kept in an airtight container
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