These delicately light and crispy cookies are a great accent to any frozen treat. The rich cinnamon and smooth, luscious white chocolate edges add a unique flavor combination that will please the palate.
½ cup butter, softened
½ cup sugar
1 egg white
1 teaspoon vanilla
¼ teaspoon salt
½ cup all-purpose flour
4 ounces white chocolate, chopped
1 teaspoon vanilla extract
1 tablespoon cinnamon
Silicon mat or parchment paper
Measuring spoons and cups
Hand or stand mixer
Small microwave-safe bowl
Rolling pin or narrow bottle
Preheat oven to 375°F. Line cookie sheets with silicon mats or parchment paper. Set aside.
Cream the butter and sugar together in large bowl until light and fluffy. Beat in the egg white, vanilla and salt. Gradually mix in the flour and beat until well blended. Drop rounded teaspoonfuls of batter 4 inches apart onto the prepared cookie sheets. Flatten slightly with a spatula.
[Chef’s Note: You will probably only be able to bake 4 cookies per sheet, as they spread while cooking.]
Bake 6 to 8 minutes or until the tuiles turn a deep golden brown. Remove from the oven and let the cookies stand on the cookie sheet for 1 minute until slightly cooled. Working quickly while cookies are still hot, remove from the cookie sheet with a spatula and drape the cookies over a rolling pin or bottle so both sides hang down and form a half-curved shape. Allow to cool completely.
To melt chocolate:
In a small microwave-safe bowl (glass is preferable) melt the white chocolate on high for 30 seconds, then stir. If necessary, place back in the microwave and melt for another 30 seconds. Continue this process until the chocolate is completely melted and smooth. Add vanilla and cinnamon, and stir well.
Tilt the bowl to pool the chocolate at one end; dip the edge of each cookie, turning slowly so the entire edge is tinged with chocolate.
[Chef’s Note: When making tuile cookies it is extremely important not to wait too long to mold them after they come out of the oven, as they will harden quickly. If they do get hard while you are working, place them back in the oven for a minute or so to soften again, but be careful not to burn them.
Be sure the cookies are completely cooled before dipping into the melted chocolate. You should also let the melted chocolate cool a bit before dipping the edges so you don’t burn yourself or soften the cookies while dipping.]
Place cookies on top of your favorite frozen treat for a tasty decorative touch. (We recommend these served with our Coffee Granita.)
Recipe and photo by Lia Soscia