Name: Copycat Pirouette Cookies
Prep time: 5 min
Cook time: 5 min
Yield: 1
Ingredients: 1/4 c. (1/2 stick) unsalted butter, softened -; 1/4 c. (50 g.) granulated sugar -; 1 (50 g.) large egg, room temperature -; 1 (35 g.) large egg white, room temperature -; 1/2 tsp. pure vanilla extract -; 1/2 c. (60 g.) all-purpose flour -; 1/4 tsp. kosher salt -; Nutella, for serving (optional) -

Recipe information

Cooking:

5 min.

Servings per container:

Source:

More details

Ingredients for - Copycat Pirouette Cookies

1. 1/4 c. (1/2 stick) unsalted butter, softened -

2. 1/4 c. (50 g.) granulated sugar -

3. 1 (50 g.) large egg, room temperature -

4. 1 (35 g.) large egg white, room temperature -

5. 1/2 tsp. pure vanilla extract -

6. 1/2 c. (60 g.) all-purpose flour -

7. 1/4 tsp. kosher salt -

8. Nutella, for serving (optional) -

How to cook deliciously - Copycat Pirouette Cookies

1. Stage

Preheat oven to 375°. Draw 4 (5") circles on one side of a piece of parchment to use as a guide, then arrange parchment on a sheet tray marked side down.

2. Stage

In the large bowl of a stand mixer fitted with the paddle attachment, on medium speed, beat butter and granulated sugar until light and fluffy, about 1 minute. Add egg and egg white one at a time, beating to blend after each addition and scraping down bowl, until combined. Add vanilla and beat to combine.

3. Stage

Reduce mixer speed to low. Add flour and salt and beat just until incorporated.

4. Stage

Spoon a heaping teaspoon of dough onto parchment. Using an offset spatula, spread into very thin rounds (they should just barely be translucent on parchment) on top of circle guides. Bake until edges start to brown, 4 to 6 minutes.

5. Stage

While wearing gloves, quickly roll up cookies with a rounded object, such as a wooden spoon handle or chopstick, into a thin, cylindrical shape. Let cool completely. Repeat with remaining dough.

6. Stage

Fill a piping bag with Nutella, if using, and cut off a small corner. Gently fill pirouettes with Nutella on each side.