Pirouettes Recipes

PIROUETTES

Steps:

• Preheat oven to 375°F.Place the butter and honey in a medium bowl, and beat with a handheld electric mixer on medium speed for 1 minute or until well combined. Add the powdered sugar and flour, and beat on low speed for 2 to 3 minutes or until smooth and creamy. Add the egg white, and beat just until incorporated.Spoon 1 rounded tablespoon of the batter on each half of a nonstick baking sheet or a pan lined with parchment paper or a silicone mat. Spread the batter with the back of a spoon into a 5-inch circle. (Do not worry if the batter looks uneven--it will even out during the baking process.) Bake for 6 to 7 minutes or until the edges begin to turn golden brown. Allow the cookies to cool for 1 minute, then lift each with a metal spatula to loosen and quickly roll up each cookie into a tight cylinder or cigar shape. Place the cookies, seam side down, on a cake rack to cool completely. Repeatthe process with the remaining batter. The cookies can be stored in an airtight container for up to 3 to 5 days or frozen for a couple of weeks.* To make cones: Spoon a scant tablespoon of batter into two 3-inch circles on the baking sheet and bake for 5 to 6 minutes or until the edges are golden brown. After 1 minute, remove the cookie with a metal spatula and shape it into a cone, making sure to leave a large enough opening at the top for the ice cream. (To make larger cones, use rounded tablespoons of batter to make 5- to 6-inch circles.) Repeat six times until you have a total of twelve cones.* To make cookie cups: Spoon rounded tablespoons of batter into two 5- to 6-inch circles on the baking sheet, and bake for 6 to 7 minutes or until the edges are golden brown. After 1 minute, remove the cookies with a metal spatula, and immediately drape them over a large glass or custard cup, gently pleating the sides to make a cup shape. Allow the cookies to cool before removing them from the glass or cup. Repeat six times until you have a total of twelve cookies.From ULTIMATE SMOOTHIES: delicious recipes for over 125 of the best smoothies, freezes, and blasts. Copyright © 2000 Donna Pliner Rodnitzky. All Rights Reserved.

CHOCOLATE PIROUETTES

Steps:

• Preheat the oven to 350°F. Line a baking sheet with a silicone mat or parchment paper lightly coated with a nonstick vegetable spray. Set aside.Combine the flour and cocoa in a small bowl and blend well.Place the butter and confectioners' sugar in a tall medium bowl and beat with a handheld electric mixer (or an electric mixer) on low speed for 1 to 2 minutes, or until creamy. Add half the cocoa mixture and beat on low speed until blended. Add the egg white and remaining cocoa mixture and beat just until incorporated.Spoon a heaping tablespoon of batter on each half of the prepared baking sheet. Using an angular metal spatula (or straight metal spatula), spread the batter into a 5-inch circle, making sure the batter is thin but not transparent. (Don't worry if the batter looks uneven-it will even out during the baking process.) Bake for 8 minutes, or until set. Remove the baking sheet from the oven and use a metal spatula to loosen each cookie. Using your fingers, quickly roll up the cookie into a tight cylinder or cigar shape. Place the cookies, seam-side down, on a cake rack to cool completely. Allow the baking sheet to cool completely before repeating the process with the remaining batter. The cookies can be stored in an airtight container at room temperature or in the refrigerator for up to 1 week or frozen for several weeks.From SINFUL SMOOTHIES: more than 130 dessert smoothies & other indulgences. Copyright © 2004 Donna Pliner Rodnitzky. All Rights Reserved.

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.