Chocolate Pirouettes Food

CHOCOLATE FLECKED PIROUETTES

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.

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.