REC: PIROUETTES ( french curled cokies)

Around the Christmas holidays someone was asking for a recipe for the "rolled" cookies like Pepperidge Farms makes. I found this one while I was looking through my catering books for a recipe for another lady.

PIROUETTES

6 tablespoons soft butter

1 cup powdered sugar

2/3 cup all-purpose flour

1 tsp. vanilla

1/2 cup ( 4 large) egg whites

In a mixing bowl, cream butter and powdered sugar until smooth and creamy. Stir in flour, vanilla, and egg whites, mixing until batter is smooth.

Heavily grease a large cookie sheet. Spoon 1-1/2 teaspoons of the batter in 4 equally- spaced places on the cookie sheet. Spread thinly with a spatula to make an oval about 3X4 inches.

Bake in a hot oven (425 degrees) for 3 minutes or just until edges begin to brown. Baking time may vary if your oven is slightly off, so watch the first panful and gauge the remaining baking accordingly. Remove from oven and loosen each cookie with a thin spatula. roll each cookie into a cylinder while still warm. Cookies get brittle quickly as they cool. Makes 36 cookies

NOTE: When I made these, I rolled them around a wooden spoon handle and dipped them about halfway down in melted chocolate after they cooled.

PS: Ya gotta work quick

Hi,

The recipe request is one that I asked for.  Thank you for posting this.  I was thinking about making them for Christmas, but did not find a recipe that I liked.  I do like this one.  Thank you for posting it!

Have you made them yet?  Are the notes yours or from the book you found it in?

thanks, Puppydogs

Hi Puppydogs, yes the notes are hers ( she is the chef in the test kitchen at the Maid where I got the books so all recipes are tested by the staff before they are printed) And, yes I have made them myself, but they wern't as pretty as hers LOL. I can, however, give you some tips that might help you unless you're really experienced at making things like this.

First, I tried wraping them around a spoon handle. that took too much time for me and the cookies got too cool to work with, so I just started loosening them with a spatula, and kinda folded the edge over and then rolled them the rest of the way by loosening them with the spatula and pushing them along as I guided them with my fingers into a roll. This worked for me, but the rolls were a bit larger than hers were. And I didnt' dip mine in chocolate, I drizzeled my chocolate over them to get some on both ends.

Second, there are a couple of things you need to be sure you do. My first batch of four cookies on the cookie sheet were really hard to spread out on the cold cookie sheet. So here's what I did for the rest of them.

Make sure you really grease the cookie sheet well, or they will want to stick. Make sure your batter is as runny as possible, mine was too thick to start ( I think sifting the flour before measuring it would be better and the batter will be the right consistancy). But when I got ready to cook the second batch and put my teaspoon and a half on the hot cookie sheet, they started spreading out. These were better  because they were thinner. For the cookies to be crisp you need them to be VERY thin. then they taste just like the ones you buy. That's about all I can tell you except that they are really time consuming. Oh, and I found that in my oven, at 425, it took five minutes for them to be cooked right instead of three as the recipe suggests. If you make them, let me know how you do. and if you have any more questions dont hesitate to ask. They really are good with the chocolate drizzeled over them.