Roll these cookies around a spoon handle to make tubular pirouettes or place them on inverted muffin tins to create tulip cups. Dip pirouettes into melted chocolate, if desired. Fill cups with pudding, whipped cream, or ice cream, and fresh berries.
For each cookie, drop 1 level tablespoon of batter onto a greased cookie sheet, then spread to a 3-inch circle with the back of a spoon.
Place a warm cookie upside down near the edge of a countertop or table and quickly roll it around the greased handle of a wooden spoon or a dowel. Repeat for the remaining cookies.
Shaping Tulip Cups
Invert a muffin tin and cover one cup with a warm cookie, pleating the cookie to form a cup. If the cookies harden before shaping, reheat them in the oven for about 1 minute.