Does anyone know of a recipe for making Pirouette Cookies (the actual cookie)?

Here are a couple:

Recipe 1:

Ingredients:
2 Tbsp. powdered sugar
2 Tbsp. finely ground almonds
1/3 cup sugar
1/3 cup flour
1/4 tsp. salt
3 egg whites, lightly beaten
1 Tbsp. corn syrup
1/4 cup butter, melted
1/2 tsp. vanilla
Preparation:
Preheat oven to 425 degrees F. Spray cookie sheet with nonstick cooking spray and set aside.
In food processor, combine powdered sugar and ground almonds; grind again until very fine. Place in large mixing bowl. Add sugar, flour, and salt and stir to mix. Then add slightly beaten egg whites, corn syrup, butter, and vanilla and mix well.

Place three teaspoonfuls of dough about 4" apart on prepared cookie sheet and bake at 425 degrees F for 4-5 minutes until edges are golden. Let cookies cool on sheet for a few seconds, then lift with spatula and roll around the handle of a wooden spoon. Slide the cookie off the handle and place on wire rack to cool.

Repeat with completely cooled cookie sheets, sprayed with nonstick spray, and making only three cookies at a time. When completely cooled, you can fill them with whipped cream or melted chocolate. Makes about 2 dozen cookies.


Recipe 2:

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 white, lightly beaten
1 tablespoon light corn syrup
1/4 cup unsalted margarine, softened
1/2 teaspoon vanilla extract

Directions
1Preheat oven to 425°F Spray 2 baking sheets with vegetable cooking spray.
2Using a food processor with the metal blade, combine Confectioners' sugar and ground nuts; process until mixture is very fine.
3Add granulated sugar, flour and salt and process until well combined.
4Add egg whites, corn syrup, margarine and vanilla and process until dough is formed.
5Drop dough by rounded teaspoonfuls (about 2 1/2-inches apart), onto prepared baking sheets.
6Bake cookies until edges are golden (about 5 minutes).
7Remove from oven and place sheets on wire racks.
8Using 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.
9Carefully, slide the cookie off the spoon handle.
10Place cookie on a wire rack to finish cooling.
11Repeat with remaining cookies.
12NOTE: 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.

Recipe 3:

Ingredients:
2 tbsp old fashioned rolled oats
2 tbsp powdered sugar
1/3 cup all-purpose flour
1/3 cup granulated sugar
1/4 tsp salt
3 eggs whites, lightly beaten
1/4 cup unsalted margarine, softened
1 tbsp light corn syrup
1/2 tsp vanilla

Method
Preheat oven to 425 F. Spray baking sheet with vegetable cooking spray. In a blender or food processor fitted with the metal blade, process oats and powdered sugar until mixture is powdery. Add flour, granulated sugar and salt. Process until combined. Add egg whites, margarine, corn syrup and vanilla. Process until a dough forms. Drop dough by rounded tspfuls, 2 1/2 inches apart, onto prepared cookie sheet. Bake cookies, in batches, until edges are golden, about 5 minutes. Place baking sheets on wire racks. Using a spatula, place a cookie on a clean cloth. Tightly roll cookie around a chopstick or the handle of a wooden spoon, pressing firmly. Remove chopsitck. Place cookie on a wire rack and cool completely. Repeat with remaining cookies.

Notes: Variation: Melt 2 oz semisweet chocolate. Dip one end of each cookie in chocolate; place on wire rack until set.

I replied to your post at DH....

Thanks Judy and Fondantgrl.