Recipe

Creme De Pirouline Recipe

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Ingredients

Directions

Step #1 In a large bowl, mix together the confectioners' sugar, flour & salt.
Step #2 Make a well in the center, egg whites, & add melted butter, heavy cream & vanilla.
Step #3 Mix until well mixed.
Step #4 Cover & put in the fridge for at least 2 hrs or overnight.
Step #5 Preheat oven to 425F degrees F (220 degrees C).
Step #6 Grease 2 baking sheets with vegetable oil spray or shortening.
Step #7 Spoon a heaping tbsp of dough onto one of the prepared baking sheets.
Step #8 Using the back of a spoon, spread the batter into a very thin 6x3 1/2 inch oval.
Step #9 Make as many as 4 per baking sheet.
Step #10 Bake for about 6 mins, or until the edges are turning brown.
Step #11 Using a long metal knife or spatula, remove this from the baking sheet to a clean surface.
Step #12 Use a chopstick or thin wooden dowel to roll the cookie up starting at the long side.
Step #13 If cookies get too stiff to roll, place them back in the oven for about 30 seconds.
Step #14 Prepare the second sheet while the first is baking.
Step #15 Continue baking & shaping cookies until batter is used up.
Step #16 Cool on a wire rack.
Step #17 In a bowl over simmering water, mix the chocolate, corn syrup & remaining 1/4 c butter.
Step #18 Stir every once in awhile until melted & smooth.
Step #19 Let cool slightly.
Step #20 Dip about 1 inch of the end of each cookie into the chocolate sauce.
Step #21 Allow the cookies to set up on waxed paper.
Step #22 .
Enjoy the Creme de Pirouline recipe