PIROUETTES

Pirouettes image

Number Of Ingredients 5

Previous Next

Ingredients

4 tablespoons unsalted butter, at room temperature
2 tablespoons clover honey
1/2 cup powdered sugar
1/2 cup flour
1 egg white, beaten until foamy

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.

Nutrition Facts : Nutritional Facts Serves