Holiday Pirouettes

Pat Duran


These are the beginning of my Christmas cookie baking.
These little gems are very tasty- a little time consuming- but worth the work and you will be so pleased with the results.
The first 4 cookies I baked 2 long..could not roll but were very good just as a flat cookie..LOL

!watch as the edges brown quickly.!......

☆☆☆☆☆ 0 votes
makes 20 cookies
5 Min



2 large
egg whites only
1/2 c
powdered sugar
1/2 c
all purpose flour
1 pinch
2 1/2 Tbsp
unsalted melted butter, cooled


chocolate chips,melted or white frosting
cookie sprinkles, chopped nuts and/or coconut


1Heat oven to 400. Trace 3 or 4 inch circles onto a parchment covered baking sheet or no-stick foil, set aside.
2In a bowl whisk egg whites and powdered sugar on medium speed until frothy. Stir in flour and salt, then whisk in cooked butter and cream until a smooth batter forms.
3Use 1 teaspoon of batter for each cookie, dropping batter into the center of the circles on baking sheet.
4Spread to an thin even layer using an offset spatula.
5Bake until cookies are just starting to turn golden at the edges and are firm enough to remove from the baking sheet, about 3 minutes or a little less. Remove cookies immediately one at a time and flip bottom side up.
6Roll into a cylinder and place on paper with table knife slightly holding cookies in shape. If too stiff to roll return to oven for 20 seconds to soften.
Microwave chocolate or frosting to the consistency of thick honey. Dip the ends of the cookies into glaze, then roll in sprinkles of nuts or coconut. Place on a cooling rack and chill for a few minutes.
Note- these freeze well too!

About this Recipe

Course/Dish: Cookies
Main Ingredient: Eggs
Regional Style: French
Other Tags: For Kids, Heirloom