Pirouette Cookies
Source of Recipe
Linda Larsen
List of Ingredients
2 Tbsp. powdered sugar
2 Tbsp. finely ground almonds
1/3 cup sugar
1/3 cup flour
1/4 tsp. salt
3 egg whites, lightly beaten
1 Tbsp. corn syrup
1/4 cup butter, melted
1/2 tsp. vanilla
Recipe
Preheat oven to 425 degrees F. Spray cookie sheet with nonstick cooking spray and set aside.
In food processor, combine powdered sugar and ground almonds; grind again until very fine. Place in large mixing bowl.
Add sugar, flour, and salt and stir to mix. Then add slightly beaten egg whites, corn syrup, butter, and vanilla and mix well.
Place three teaspoonfuls of dough about 4" apart on prepared cookie sheet and bake at 425 degrees F for 4-5 minutes until edges are golden. Let cookies cool on sheet for a few seconds, then lift with spatula and roll around the handle of a wooden spoon. Slide the cookie off the handle and place on wire rack to cool.
Repeat with completely cooled cookie sheets, sprayed with nonstick spray, and making only three cookies at a time. When completely cooled, you can fill them with whipped cream or melted chocolate.
YIELD: Makes about 2 dozen cookies.
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