Martha stewart's fall leaf tuile cookies

100 Cookies

Ingredients

Quantity Ingredient
½ cup Unsalted butter; room temperature
⅔ cup Confectioner's sugar
4 larges Egg whites
1 cup All purpose flour
3 tablespoons Dutch process cocoa powder
½ cup Unsalted butter; room temperature
⅔ cup Confectioner's sugar
4 larges Egg whites
1 cup All purpose flour

Directions

CHOCOLATE TUILE BATTER

WHITE TUILE BATTER

Traditionally, tuiles are thin, crisp almond cookies that are gently molded over a rolling pin or arched form while they are still warm.

Once set, their shape ressembles the curved French roofing tiles for which they're named. Create an autumnal variation on the classic French tuile cookie by shaping them with a leaf- shaped stencil. The basic tuile dough of sugar, nuts, eggs, flour, and butter can be enhanced by flavorings such as chocolate, vanilla, lemon or orange.

These delicate cookies are delicious served alone, or along side a bowl of ice cream.

To make leaf-shaped tuiles, Martha Stewart cuts stencils shaped like maple and oak leaves from the tops of plastic containers. She places the stencils on a baking sheet lined with a nonstick baking mat. She forms the cookies by spreading a thin layer of dough inside the open part of the stencil. After removing the stencil form, she decorates each leaf cookie by piping "veins" with a pastry bag filled with a contrasting dough before baking. Work quickly when removing the cookies from the oven because if you wait too long the cookies will harden on the baking sheet and won't be flexible enough to curve over the rolling pin. If this happens, you can return the baking sheet to the oven for a few seconds, and try again. This recipe uses Dutch-process cocoa, known for its rich flavor and color.

1. Sift flour with cocoa, and set aside.

2. In bowl of an electric standing mixer with paddle attachment, beat butter and sugar on medium, until well combined, about 2 minutes.

Beat in egg whites, one at a time, beating for 4 minutes after each addition. Add the flour-and-cocoa mixture, and mix until just combined.

3. Reserve ½ cup batter; place in a pastry bag fitted with a #2 tip and set aside for piping white tuile cookies.

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