Pirouette Cookies

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

1. Preheat oven to 425u0b0F Spray 2 baking sheets with vegetable cooking spray.
2. Using a food processor with the metal blade, combine Confectioners' sugar and ground nuts; process until mixture is very fine.
3. Add granulated sugar, flour and salt and process until well combined.
4. Add egg whites, corn syrup, margarine and vanilla and process until dough is formed.
5. Drop dough by rounded teaspoonfuls (about 2 1/2-inches apart), onto prepared baking sheets.
6. Bake cookies until edges are golden (about 5 minutes).
7. Remove from oven and place sheets on wire racks.
8. Using 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.
9. Carefully, slide the cookie off the spoon handle.
10. Place cookie on a wire rack to finish cooling.
11. Repeat with remaining cookies.
12. NOTE: 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.

sugar, ground hazelnuts, granulated sugar, flour, salt, egg whites, light corn syrup, unsalted margarine, vanilla extract

Taken from www.food.com/recipe/pirouette-cookies-96618 (may not work)