Pirouette cookies are one of my husbands favorites. They're a thin, rolled wafer cookie filled with some sort of delicious, chocolatey filling. Pepperidge Farm makes some that are really good and I found a recipe online that claimed to resemble the Pepperidge Farm cookies. In my opinion, these cookies would be a very DISTANT relative to the pirouette. I'm not saying that they were bad, quite the contrary. They were very good - just not at all like the delicate wafer cookies that I buy in the aluminum canisters at Christmastime.
I was looking for a cookie that I could shape into a princess cap for the top of a pink lemonade cupcake. This cookie recipe caught my eye because they were moldable and shapeable. I turned a few of the parisian cookies into princess hats and the rest of the batch, I rolled into cylinders.
Czech Parisian Cookies
- 1/4 cup plus 2 tablespoons softened butter
- 1 cup confectioners' sugar
- 3/4 cup all-purpose flour
- 4 large egg whites
- 1 teaspoon vanilla
- Heat oven to 425 degrees. In a large bowl, cream together butter and sugar
until light and fluffy.
Add flour, egg whites and vanilla until well combined.
Liberally coat a sheet pan with cooking spray. Spoon 1 1/2
teaspoons into 4 quadrants of the pan, spreading each portion into a
Bake 3 minutes or until edges are golden.
Using a metal spatula, loosen cookies but leave them on the pan. Working quickly, place one cookie upside down on counter and roll it lengthwise around the handle of a wooden spoon.
Remove rolled cookie and let cool on wire rack. Repeat with remaining 3 cookies. If they get too brittle, place them in the oven for a minute or so to become pliable again. Repeat with remaining batter.
And the princess caps...