Pirouettes Recipes

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.

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.