Pirouette Cookies Recipes

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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



Pirouette Cookies image

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.

2 tablespoons confectioners' sugar
2 tablespoons ground hazelnuts
1/3 cup granulated sugar
1/3 cup all-purpose flour
1/4 teaspoon salt
3 egg whites, lightly beaten
1 tablespoon light corn syrup
1/4 cup unsalted margarine, softened
1/2 teaspoon vanilla extract

NUTS-ABOUT-YOU COOKIE STICKS

These cookies make a fancy meal finale that couldn't be quicker to whip up. Start with purchased Pirouette cookies, dip in a rich creamy chocolate and peanut-butter coating, and dust with nuts or sprinkles. -Taste of Home Test Kitchen

Provided by Taste of Home

Categories     Desserts

Time 10m

Yield about 2-1/2 dozen.

Number Of Ingredients 5



Nuts-About-You Cookie Sticks image

Steps:

  • In a microwave, melt the chocolate chips, shortening and peanut butter; stir until smooth. Dip one end of each cookie into chocolate mixture; allow excess to drip off. Sprinkle with nuts. Place on waxed paper; let stand until set.

Nutrition Facts :

1 cup semisweet chocolate chips
1 tablespoon shortening
2 tablespoons creamy peanut butter
1 can (13-1/2 ounces) Pirouette cookies
1/2 cup chopped nuts

BERRY PIROUETTE

Leave your guests begging for more with this pretty, refreshing finale.

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 4h30m

Number Of Ingredients 5



Berry Pirouette image

Steps:

  • Pour boiling water on gelatin in large bowl; stir until gelatin is dissolved. Reserve 3 to 5 berries for garnish. Place remaining berries in food processor workbowl fitted with steel blade or in blender container. Cover and process until smooth. Stir berries into gelatin. Refrigerate about 1 hour or until very thick but not set.
  • Beat gelatin mixture with electric mixer on high speed about 4 minutes or until thick and fluffy; set aside. Beat 1 cup of the whipping cream in chilled small bowl on high speed until stiff; fold into gelatin mixture. Pour into springform pan, 9x3 inches. Refrigerate about 3 hours or until set.
  • Run knife around edge of dessert to loosen; remove side of pan. Place dessert on serving plate. Beat remaining 1 cup whipping cream in chilled small bowl on high speed until stiff. Spread half of the whipped cream on side of dessert. Carefully cut cookies crosswise in half. Arrange cookies, vertically and with cut sides down, around side of dessert; press lightly. Garnish with remaining whipped cream and berries.

Nutrition Facts : Calories 310, Carbohydrate 32 g, Cholesterol 60 mg, Fiber 3 g, Protein 4 g, SaturatedFat 11 g, ServingSize 1 Serving, Sodium 135 mg

1 3/4 cups boiling water
2 packages (4-serving size each) raspberry-flavored gelatin
1 bag (16 ounces) frozen boysenberries, partially thawed
2 cups whipping (heavy) cream
1 package (5 1/2 ounces) tubular-shaped pirouette cookies (24)

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