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TUILE PIROUETTES
This classic cookie can be made into a variety of shapes, such as a cup
for ice cream. Just place the pirouette into an egg carton to cool. Or
tie a rolled pirouette with a thin ribbon for a graduation party.
10 Tablespoon butter, melted
8 large egg whites
2 cups superfine sugar
2 cups flour, sifted
1
/
8
teaspoon salt
6 Tablespoon heavy cream
1 teaspoon vanilla
Preheat oven to 400°F. Line 2 cookie sheets with a silicone pad or
parchment paper. Spray with nonstick cookie spray. Beat eggs and
sugar on medium speed in an electric mixer for about 30 seconds. Add
remaining ingredients and beat until just incorporated. Pour a spoonful
of batter onto left half of prepared cookie sheet. Spread batter with
back of a spoon to create a thin circle about 5 inches wide. Repeat on
right half of cookie sheet. Bake about 8 minutes, checking to make sure
cookies are not cooking too quickly around edges. Adjust oven
temperature, if necessary.
Carefully lift cookie off with spatula and shape quickly by rolling over
a pencil. Repeat with remaining batter.
Makes 24 cookies.
PEANUT BUTTER COOKIES
The classic combination of peanut butter and chocolate are
highlighted when dipped into the Chocolate Fountain. Add 1/2 cup
of chopped peanuts or crunchy peanut butter chips for a more
intense peanut butter flavor.
1
1
/
4
cups flour
1
/
2
teaspoon baking soda
1
/
2
teaspoon kosher salt
1 stick unsalted butter, room temperature
1 cup light brown sugar
1 egg
1
/
4
cup crunchy peanut butter
RECIPES
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RECIPES
sugar on medium speed in an electric mixer for about 30 seconds.
Add remaining ingredients and beat until just incorporated. Pour a
spoonful of batter onto left half of prepared cookie sheet. Spread
batter with back of a spoon to create a thin circle about 5 inches
wide. Repeat on right half of cookie sheet. Bake about 8 minutes,
checking to make sure cookies are not cooking too quickly around
edges. Adjust oven temperature, if necessary.
Carefully lift cookie off with spatula. Shape quickly by folding in half
and then, with thumb and index finger, bend open ends together.
Repeat with remaining dough.
When cookies are cool, thread or fold fortunes made out of study
paper inside cookie.
Makes 24 cookies.
CLASSIC VANILLA SHORTBREAD
1
3
/
4
cups all-purpose flour
1
/
2
teaspoon salt
2
1
/
2
Tablespoon vanilla
1
1
/
4
sticks unsalted butter, room temperature
1
1
/
4
cups powdered sugar
1 large egg yolk
1 large egg, separated
Pinch salt
Preheat oven to 300°F. Cut parchment paper to fit a square 8x8 or a
9-inch cake pan. Combine flour, salt, vanilla in bowl. In mixer, cream
butter, sugar, and egg yolk until light and well incorporated. Add
flour mixture and blend. Remove dough and press into pan lined
with parchment paper. To smooth dough, roll with jar or can. Beat
egg white with salt and lightly brush dough with mixture. Carefully
slice dough to form uniform wedges and prick with a fork. Bake
approximately 15 minutes, until dough is a light golden brown. Let
cool, remove from pan, and slice. Makes approximately 8 large
wedges.
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