Thursday, November 18, 2010

Belgian Tuile Cookies

½ cup butter, softened
½ cup sugar
1 large egg white*
1 t vanilla
¼ t salt
½ c all purpose flour
4 oz bittersweet chocolate candy bar chopped or semis sweet chocolate chips

Preheat oven to 375°F Grease cookie sheets; set aside.

Beat butter and sugar in large bowl with electric mixer at medium speed until light and fluffy, scraping down side of bowl once. Beat in egg white, vanilla and salt. Gradually add flour. Beat at low speed until well blended, scraping down side of bowl once.

Drop rounded teaspoonfuls of batter 4" apart onto prepared cookie sheets. (Bake only 4 cookies per sheet.) Flatten slightly with spatula.

Bake 6 to 8 minutes or until cookies are deep golden brown. Let cookies stand on cookie sheet 1 minute.

Working quickly, while cookies are still hot, drape cookies over a rolling pin or bottle so both sides hand down and form a saddle shape; cool completely.

Melt chocolate in small, heavy saucepan over low heat, stirring constantly.

Tilt saucepan to pool chocolate at one end; dip edge of each cookie into chocolate coating, turning cookie slowly so entire edge is tinged with chocolate.

Transfer cookies to waxed paper; let stand at room temperature 1 hour or until set.

Store tightly covered at room temperature. Do NOT Freeze.

Makes about 2½ dozen cookies.

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