HOLIDAY PIROUETTES
These are the beginning of my Christmas cookie baking. These little gems are very tasty- a little time consuming- but worth the work and you will be so pleased with the results. The first 4 cookies I baked 2 long..could not roll but were very good just as a flat cookie..LOL !watch as the edges brown quickly.!......
Provided by Pat Duran @kitchenChatter
Categories Cookies
Number Of Ingredients 9
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
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.
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