Holiday Pirouettes Recipes

HOLIDAY PIROUETTES

Steps:

• Heat oven to 400. Trace 3 or 4 inch circles onto a parchment covered baking sheet or no-stick foil, set aside.
• In a bowl whisk egg whites and powdered sugar on medium speed until frothy. Stir in flour and salt, then whisk in cooked butter and cream until a smooth batter forms.
• Use 1 teaspoon of batter for each cookie, dropping batter into the center of the circles on baking sheet.
• Spread to an thin even layer using an offset spatula.
• Bake until cookies are just starting to turn golden at the edges and are firm enough to remove from the baking sheet, about 3 minutes or a little less. Remove cookies immediately one at a time and flip bottom side up.
• Roll into a cylinder and place on paper with table knife slightly holding cookies in shape. If too stiff to roll return to oven for 20 seconds to soften. ----- Microwave chocolate or frosting to the consistency of thick honey. Dip the ends of the cookies into glaze, then roll in sprinkles of nuts or coconut. Place on a cooling rack and chill for a few minutes. Note- these freeze well too!

PIROUETTE COOKIES

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.