Pirouette Cookies

Total Time: 25 mins Preparation Time: 20 mins Cook Time: 5 mins

Ingredients

• 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

Recipe

• 1 preheat oven to 425°f spray 2 baking sheets with vegetable cooking spray.
• 2 using a food processor with the metal blade, combine confectioners' sugar and ground nuts; process until mixture is very fine.
• 3 add granulated sugar, flour and salt and process until well combined.
• 4 add egg whites, corn syrup, margarine and vanilla and process until dough is formed.
• 5 drop dough by rounded teaspoonfuls (about 2 1/2-inches apart), onto prepared baking sheets.
• 6 bake cookies until edges are golden (about 5 minutes).
• 7 remove from oven and place sheets on wire racks.
• 8 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.
• 9 carefully, slide the cookie off the spoon handle.
• 10 place cookie on a wire rack to finish cooling.
• 11 repeat with remaining cookies.
• 12 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.