PIROUETTE COOKIES
Posted in reply to a "recipe request." I've had this recipe for some years, and I'm clueless as to where/who I got it from. The 20 minute "prep time" includes the 10 minutes to roll the baked cookies.
Provided by Dee514
Categories Drop Cookies
Time 25m
Yield 25-30 Cookies
Number Of Ingredients 9
Steps:
- Preheat oven to 425°F Spray 2 baking sheets with vegetable cooking spray.
- Using a food processor with the metal blade, combine Confectioners' sugar and ground nuts; process until mixture is very fine.
- Add granulated sugar, flour and salt and process until well combined.
- Add egg whites, corn syrup, margarine and vanilla and process until dough is formed.
- Drop dough by rounded teaspoonfuls (about 2 1/2-inches apart), onto prepared baking sheets.
- Bake cookies until edges are golden (about 5 minutes).
- Remove from oven and place sheets on wire racks.
- Using spatula, place cookie on a clean kitchen towel (NOT terrycloth); and carefully roll the warm cookie tightly around the handle of wooden spoon or dowel, pressing firmly as you roll.
- Carefully, slide the cookie off the spoon handle.
- Place cookie on a wire rack to finish cooling.
- Repeat with remaining cookies.
- NOTE: Try to work quickly as you roll each cookie, they must be very warm to roll-- once they have cooled too much, they will not roll.
CHOCOLATE FLECKED PIROUETTES
Great plain.. or if you are up for it you can pipe in a cheese cake filling, or a fruit filling. They are wonderful either way. But they do take some practice. They are light and airy with a wonderful crunch.
Provided by Beth Streeter
Categories Chocolate
Time 20m
Number Of Ingredients 6
Steps:
- 1. Preheat oven to 400 degrees
- 2. Beat butter, sugar, and vanilla in a small bowl until light and fluffy
- 3. Beat in egg whites one at a time.
- 4. Add flour and beat at low speed just until blended.
- 5. Gently fold in chocolate.
- 6. Drop teaspoonfuls of batter 4 inches apart on greased cookie sheet. Only do 4 cookies per sheet they really spread out.
- 7. Bake one sheet at a time in the beginning, till you get the hang of these.
- 8. Bake for 4 to 5 minutes until edges are golden brown. Do not over bake.
- 9. Take a wooden spoon with a round handle and cover the bottom part of the handle with vegetable oil. This will make the cookies slide off easier.
- 10. Remove the cookies from the oven and take them off one at a time. Flipping them onto the handle of your wooden spoon.
- 11. Quickly roll cookie around spoon handle overlapping the edges to form a cigar shape. Then slide off and put on a wire rack to cool.
- 12. Repeat with remaining cookies. Greasing your spoon as needed. If the cookies get too hard... pop them back in the oven for a minute or two.
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