|Nutritional Guidelines (per serving)|
|Servings: 24 cookies (24 servings)|
|Amount per serving|
|% Daily Value*|
|Total Fat 2g||3%|
|Saturated Fat 1g||7%|
|Total Carbohydrate 8g||3%|
|Dietary Fiber 0g||1%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
This recipe for Czech Parisian cookies or parizske pecivo are better known as pirouettes or rolled wafer cookies. Made with a batter-like dough similar to pancake batter, wafer cookies exist in nearly every cuisine. The French call them pirouettes because they are rolled or twirled much like a pirouette in dancing. In the Phillipines, they are known as barquillos and are of Spanish origin, and in Norway, they are known as krumkake. When the wafer cookies are left flat, they are known as wafle in Poland, goro in Norway and pizzelle in Italy to name a few.
These Czech rolled wafer cookies are popular for special occasions year-round, but especially at Christmas time when they become part of vanocni cukrovi (vah-NAWTCH-nee koo-KRAW-vee) or Christmas sweets. This is an all-inclusive list that can consist of baked cookies, no-bake cookies, dainty tarts, candies and other sweets. It conjures the image of "sugar plums dancing in their heads."
The cookies are usually served as is, but they can be filled with sweetened whipped cream, if desired, or used as garnish for puddings, mousses, ice cream or other desserts that would benefit from a little crunch.
Here is how to freeze the four leftover egg yolks you will have from this recipe. And, if you choose not to freeze them, you can use them immediately in these recipes calling for egg yolks only:
- 1/4 cup plus 2 tablespoons butter (softened)
- 1 cup confectioners' sugar
- 3/4 cup all-purpose flour
- 4 large egg whites
- 1 teaspoon vanilla
Heat oven to 425 F. In a large bowl, cream together 1/4 cup plus 2 tablespoons softened butter and 1 cup confectioners' sugar until light and fluffy. Add 3/4 cup all-purpose flour, 4 large egg whites and 1 teaspoon vanilla until well combined.
Liberally coat a sheet pan with cooking spray. Spoon 1 1/2 teaspoons of batter into 4 quadrants of the pan, spreading each portion into a 4-inch-by-3-inch oval. 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.