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August 2, 2011
Chocolate Pirouettes
Keepsake Cookies
Prep time:
10 minutesbaking time:
4 to 5 minutes“Grandma magically transformed flat cookies into these elegant rolls using a spoon handle.”
Ingredients
Serves 36
- 8 tablespoons (1 stick) butter, softened
- 1/2 cup granulated sugar
- 2 egg whites
- 1 teaspoon vanilla extract
- 1/2 cup all-purpose flour
- 1/3 cup coarsely grated bittersweet or dark sweet chocolate bar (about 2 ounces)
Directions
1
Preheat oven to 400°F. Grease baking sheets well and set aside.
2
Beat butter and sugar in small bowl until light and fluffy. Beat in egg whites, one at a time. Beat in vanilla. Add flour; beat just until blended. Gently fold in the grated chocolate.
3
Drop teaspoonfuls of batter 4 inches apart onto prepared baking sheets. Spread dough into 2-inch rounds with small spatula. Make only 3 or 4 rounds on each baking sheet.
4
Bake 1 baking sheet at a time until edges of cookies are barely golden, about 4 to 5 minutes. Do not overbake.
5
Remove from oven and quickly loosen edge of 1 cookie from baking sheet with thin spatula. Quickly roll cookie around clean handle of a wooden spoon, overlapping edges to form a cigar shape. Slide cookie off handle to wire rack. Repeat immediately with remaining cookies. (If cookies become too firm to shape, return them to oven for a few seconds to soften.) Let cookies cool completely.
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Grandma's Secret Trick
Grandma's Secret Trick
Always interested in ways to make baking cookies easier, Grandma decided to try one of the new reusable, nonstick baking mats made from silicone. Her pirouette cookies, which were a little prone to sticking, came off like a dream. And, best of all, since there was no need to heavily grease the baking sheets, cleanup just couldn't have been easier!
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