But Sugar is Sweeter

Pirouettes AKA Cigarettes Russes

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So I finished my test (yeah!) and  as it turns out, blogging actually helped my grade – so I think its safe to continue!  Almost immediately after the test, we left for Taos, New Mexico.  We had a great visit with my in-laws, ate and drank well, and even got some skiing and hiking in.  Apparently we brought the bad weather with us, but it was still better than the cloudy skys we came back to in Ohio.  I was planning on taking a break from cooking while on vacation – but of course I got the urge to bake after about 10 hours.  Actually I’ve had the urge to bake these particular cookies for several weeks.  I kept putting them off because they looked kind of complicated,   but spring break seemed like the perfect time to try these out!

The reason I have been wanting to make these cookies for so long, is that you really can’t buy them anywhere!  Sure, you can buy filled Pirouettes, but I like the plain and simple taste of just the wafer – without hazelnut, mint, or chocolate cream inside to ruin it.   Pepperidge Farm does actually make the simple “Cigarettes Russes” (without the filling), but the only place I have ever seen them is inside of the entertaining pack of assorted cookies, and even then you only get like 2! So while I really did enjoy making these cookies, there was also a utilitarian reason for making them.

I actually tried making these twice.  The first time they did not work out …at all.  I’m going to blame it on the 7,500 altitude in Taos, NM, but honestly I think there were a bunch of factors that caused the initial demise of these cookies.  The second time was much better, and now I know the specifics of how to make them perfect – and lucky for you, I’ll share that info with you :-)!

Cigarettes Russes

  • 6 Tbs. (3/4 stick) softened butter
  • 1 cup powdered sugar
  • 4 egg whites at room temperature (the first time I took them straight from the fridge – which didn’t work)
  • 2 tsp. vanilla extract
  • 2/3 cup all-purpose flour
  • 1/8 tsp. salt.

1. Preheat an oven to 425°F. Line 2 large baking sheets with silicone liners. (Do NOT use Parchment.  If you don’t have silicon liners you could try a greased cookie sheet, but this didn’t work as well for me)

2. In the bowl of an electric mixer, using the paddle attachment, beat the butter on high speed until fluffy and pale yellow.
3. Gradually add powdered sugar and continue beating until well blended.
4. Add the egg whites, one at a time, beating well after each addition.

5. Add the vanilla and beat until blended.

6. Mix flour and salt together, and gradually add to buter mixture.  Stir to combine.

7. Using a small cookie cookie scoop, drop the batter  onto a prepared baking sheet, forming only 4 cookies.  You can only do 4 at time because the cookies must be rolled quickly before they cool.

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8. Moisten a spatula, and using a circular motion, spread batter into an oval/circle.  The cookies need to be even, but the thinner you can make them, the better they will turn out.  Mine ended up being about 4×4 inches.

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9. Bake the cookies until just golden at the edges – about 3 minutes.   If your batter is not spread evenly, the edges will brown too quickly.
10. While the first batch cooks, prepare a second batch on the remaining sheet.  I actually thought it worked well when the cookie sheet was still warm from the previous batch.
11. Remove the baked cookies from the oven, and quickly remove one cookie using a thin spatula. Wrap the cookie around the thin handle of a wooden spoon.  Slighly greasing the handle with cooking spray will help if the cookies are getting stuck to the spoon.

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12. Remove the cookie from the spoon handle and place on a wire rack.  Repeat with remaining 3 cookies.  If the cookies begin to harden before you can shape them, return to the oven for 30 seconds to soften.
13. If your cookies are not as crisp as you would like, place them on a wire rack in a 250 degree oven for 5-10 minutes.  This will help suck the remaining moisture out of the cookies.

Chocolate Dip

  • 3 oz semisweet chocolate
  • 1 tsp  butter
  • 1 tsp corn syrup (if you have it – I didn’t so I didn’t use it)
In a double boiler,  combine the chocolate, butter and corn syrup. Set over barely simmering water in the bottom pan and stir until melted and blended. Let cool slightly. Dip about 1 inch of each cookie into the chocolate. Place on waxed paper, on tope of a wire rack, until set.
Makes about 36 cookies.

Adapted from Williams Sonoma

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2 responses

  1. Samiya

    These look amazing! They used to be my favorite cookie when I was little and they are so hard to find now (all the ones I’ve seen at the store are stuffed with chocolate or hazelnut or something, and I think they actually taste really good plain). I’m going to try these out this weekend!

    March 15, 2011 at 3:51 pm

  2. Kyle

    I tried to make these last week during a cookie baking bonanza, and I remembered why it’s important to make things a few times to work out the kinks. Thanks for the tips, here cones the Silpat!

    September 18, 2011 at 8:22 pm

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