Holiday Pirouettes Recipes

Steps:

• Cut each cookie into two 2-1/2-in. sections; set aside. Crush remaining 1-inch pieces. In a small bowl, combine the cookie crumbs, cracker crumbs and butter; press onto the bottom of a greased 9-in. springform pan., In a large bowl, beat the cream cheese until smooth. Beat in the eggnog, milk, dry pudding mixes, extract and nutmeg until smooth. Whip cream until stiff peaks form. Fold whipped cream into pudding mixture. Spoon over crust. Cover and refrigerate for 6 hours or overnight. , Just before serving, remove sides of pan. Arrange reserved cookies around dessert and press gently into sides. Refrigerate leftovers.

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!

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.