TUILES!
this is the final post of my 6-week cookie-a-day project, and I thought I would end with something that you do not find in the bakery very often. Tuiles are delicate cookies made from a batter instead of a dough. Shaped using a stencil, they offer endless possibilities. twist them into cigarettes, pinch one end of a circle shaped tuile to form a cone, or cornucopia. mold over a upside-down teacup to form a little bowl. or make a pile of fallen oak leaves, as I have here-perfect for garnishing a bowl of pumpkin ice cream to celebrate the arrival of autumn.
before I get into the nitty gritty of tuile making, I just wanted to say thank you so much to all of you who have liked and reposted and tweeted and followed this blog. it’s been a delightful way to pass the quiet season at work. I hope you keep checking back-I intend to post at least a cookie a week, until the holiday season takes over my every waking moment. happy baking, and a cheerful, sweet end of summer to you all!
Ingredients
 5 ounces of unsalted butter, melted
1 cup of sugar
4 egg whites, at room temperature
1 teaspoon vanilla extract
pinch of salt
1 cup all-purpose flour
3 Tablespoons heavy cream
 preheat the oven to 375F this time
 the batter could not be easier to put together!
 Whisk together the egg whites and sugar until the whites have broken up. Add the flour and salt, then add the butter, cream, vanilla and whisk until its nice and uniform. Voile!
 Tools
 To make these you will need a Silpat Mat, two offset spatulas (you can get by with one but two make cookie baking life much easier) and a stencil. You can buy a stencil but its quite simple to make one. Using an exacto blade, cut out the shape you want into a thin piece of cardboard or plastic-just keep in mind that the thickness of the stencil will be the thickness of your tuile. A Plastic lid to a can of coffee is perfect. Which dates me because I still remember when coffee was sold in cans. You could also bake bread in them! But that’s for another blog post.
 Place the stencil on the silpat-lined baking pan. Spoon a bit of batter into the center, and, using the off-set spatula, spread the batter evenly. Carefully lift up the stencil. Repeat.
 Bake the cookies until they are a light golden brown. They bake VERY QUICKLY, so check on them every minute or so after the first five minutes.
 As soon as you take the pan out of the oven, using the clean off-set spatula, run the blade of the spatula under the cookie. Immediately shape the cookie how you want it to appear-to make the twists in the oak leaves above I draped them over the handle of a wooden rolling pin. The cookies will harden as they cool. And this only takes a minute or two, so you need to work quickly. If any of the cookies harden on the pan before you have a chance to shape them, just pop them back into the oven for about 30 seconds to re-soften them.
 The tuiles are very delicate, so put them store them someplace safe ;-) but not to worry-they are just as delicious broken as they are whole!

TUILES!

this is the final post of my 6-week cookie-a-day project, and I thought I would end with something that you do not find in the bakery very often. Tuiles are delicate cookies made from a batter instead of a dough. Shaped using a stencil, they offer endless possibilities. twist them into cigarettes, pinch one end of a circle shaped tuile to form a cone, or cornucopia. mold over a upside-down teacup to form a little bowl. or make a pile of fallen oak leaves, as I have here-perfect for garnishing a bowl of pumpkin ice cream to celebrate the arrival of autumn.

before I get into the nitty gritty of tuile making, I just wanted to say thank you so much to all of you who have liked and reposted and tweeted and followed this blog. it’s been a delightful way to pass the quiet season at work. I hope you keep checking back-I intend to post at least a cookie a week, until the holiday season takes over my every waking moment. happy baking, and a cheerful, sweet end of summer to you all!

Ingredients

 5 ounces of unsalted butter, melted

1 cup of sugar

4 egg whites, at room temperature

1 teaspoon vanilla extract

pinch of salt

1 cup all-purpose flour

3 Tablespoons heavy cream

 preheat the oven to 375F this time

 the batter could not be easier to put together!

 Whisk together the egg whites and sugar until the whites have broken up. Add the flour and salt, then add the butter, cream, vanilla and whisk until its nice and uniform. Voile!

 Tools

 To make these you will need a Silpat Mat, two offset spatulas (you can get by with one but two make cookie baking life much easier) and a stencil. You can buy a stencil but its quite simple to make one. Using an exacto blade, cut out the shape you want into a thin piece of cardboard or plastic-just keep in mind that the thickness of the stencil will be the thickness of your tuile. A Plastic lid to a can of coffee is perfect. Which dates me because I still remember when coffee was sold in cans. You could also bake bread in them! But that’s for another blog post.

 Place the stencil on the silpat-lined baking pan. Spoon a bit of batter into the center, and, using the off-set spatula, spread the batter evenly. Carefully lift up the stencil. Repeat.

 Bake the cookies until they are a light golden brown. They bake VERY QUICKLY, so check on them every minute or so after the first five minutes.

 As soon as you take the pan out of the oven, using the clean off-set spatula, run the blade of the spatula under the cookie. Immediately shape the cookie how you want it to appear-to make the twists in the oak leaves above I draped them over the handle of a wooden rolling pin. The cookies will harden as they cool. And this only takes a minute or two, so you need to work quickly. If any of the cookies harden on the pan before you have a chance to shape them, just pop them back into the oven for about 30 seconds to re-soften them.

 The tuiles are very delicate, so put them store them someplace safe ;-) but not to worry-they are just as delicious broken as they are whole!

Key Lime and Macadamia Nut Thumbprints
This cookie was a request by my friend Laura. I love a request—whether it’s inspired by a flavor, or a memory, or a time period—I love a baking challenge. I was very pleased with how these turned out, as were my coworkers who ate them at lunchtime! Buttery dough with a refreshingly tart center. thanks for the inspiration, Laura Slade!
Ingredients

For the cookie-
 12 ounces of unsalted butter, at room temperature
1 cup of sugar
1 egg, at room temperature
1 teaspoon vanilla extract
3-1/4 cup all-purpose flour
½ cup-1 cup ground macadamia nuts
 for the filling
 1 can sweetened condensed milk
4 ounces key lime juice
4 egg yolks
drop of green food coloring, if you are not opposed to such things

preheat that oven to 350F
 beat the sugar and butter until its fluffy and light
add the egg and the vanilla extract
beat in the flour
scoop in balls—mine were 2 Tablespoons worth. You can make them bigger or smaller.
Roll the cookie ball into the macadamia nuts. I did this as is—the dough is very soft—but for maximum sticking, you could dip the cookies into an egg white first before rolling in the nuts. I just find that kind of gross.
 Flatten each cookie with the palm of your hand, and then press an indentation into the center with your thumb. Or your index finger, which I find much easier, but calling them index finger print cookies sounds weird.
 Bake the cookies for 10 minutes (don’t worry, I haven’t forgotten about the filling)
 While the cookies are baking, make the filling by just whisking together the juice, milk and egg yolks. Color as you see fit.
 After ten minutes, take the cookies out of the oven. Carefully squash down the indentations again—they will have puffed up. Please do this carefully—you may want to wear a latex glove if you have one—I do it with my bare hands, but my fingers are tough from the years of baking and typing. Yes, I am macho like that. ANYWAY—spoon the filling into each cookie center.
 Bake another 5-10 minutes, until the edges of the cookie look golden. Let the cookies cool before you eat them, because THE FILLING WILL BURN YOUR TONGUE. And yes, my tongue IS burnt, because no matter how many years you bake, your tongue does not toughen up!

 

Key Lime and Macadamia Nut Thumbprints

This cookie was a request by my friend Laura. I love a request—whether it’s inspired by a flavor, or a memory, or a time period—I love a baking challenge. I was very pleased with how these turned out, as were my coworkers who ate them at lunchtime! Buttery dough with a refreshingly tart center. thanks for the inspiration, Laura Slade!

Ingredients

For the cookie-

 12 ounces of unsalted butter, at room temperature

1 cup of sugar

1 egg, at room temperature

1 teaspoon vanilla extract

3-1/4 cup all-purpose flour

½ cup-1 cup ground macadamia nuts

 for the filling

 1 can sweetened condensed milk

4 ounces key lime juice

4 egg yolks

drop of green food coloring, if you are not opposed to such things

preheat that oven to 350F

 beat the sugar and butter until its fluffy and light

add the egg and the vanilla extract

beat in the flour

scoop in balls—mine were 2 Tablespoons worth. You can make them bigger or smaller.

Roll the cookie ball into the macadamia nuts. I did this as is—the dough is very soft—but for maximum sticking, you could dip the cookies into an egg white first before rolling in the nuts. I just find that kind of gross.

 Flatten each cookie with the palm of your hand, and then press an indentation into the center with your thumb. Or your index finger, which I find much easier, but calling them index finger print cookies sounds weird.

 Bake the cookies for 10 minutes (don’t worry, I haven’t forgotten about the filling)

 While the cookies are baking, make the filling by just whisking together the juice, milk and egg yolks. Color as you see fit.

 After ten minutes, take the cookies out of the oven. Carefully squash down the indentations again—they will have puffed up. Please do this carefully—you may want to wear a latex glove if you have one—I do it with my bare hands, but my fingers are tough from the years of baking and typing. Yes, I am macho like that. ANYWAY—spoon the filling into each cookie center.

 Bake another 5-10 minutes, until the edges of the cookie look golden. Let the cookies cool before you eat them, because THE FILLING WILL BURN YOUR TONGUE. And yes, my tongue IS burnt, because no matter how many years you bake, your tongue does not toughen up!

 

it’s that magical time of year!

it’s that magical time of year!

chocolate hearts
If I had to pick only one cookie to make, this would be it. On it’s own, it’s the most delicious of the beloved plain cookies-a chocolatey wafer that is full of flavor, but still crisp and light. They are the perfect cookies to use for any sandwich cookie-fill them with ganache or peanut butter or buttercream-yum. Don’t forget ice cream-they are perfect for making ice cream sandwiches! I even make them to ground up when I want to make a tart with a chocolate cookie crust. Here I dipped the wafers in bittersweet chocolate, and then dipped them again in cocoa nibs. I like to serve them with fresh ice cream or sorbet. 
ingredients
1-1/2 cups All-purpose flour
3/4 cup cocoa powder
1/2 tsp salt
1/2 tsp baking powder

6 ounces unsalted butter, at room temperature
1 cup plus 2TB sugar

1 egg, at room temperature
1tsp vanilla extract
1 TB coffee 

1/2 cup chopped semi sweet chocolate, melted
1/3 cup cocoa nibs

the most basic of directions, with a little hint

sift together all the dry ingredients
beat together the butter and sugar till its light. 
add the eggs, vanilla and coffee.
beat in the dry ingredients.

the dough will be very soft-so……drumroll please!

here is the hint.
the easiest way (and the fastest way) to handle this - and any soft dough you want to roll - is to roll it out in between two large pieces of parchment. get it as even as you can. drag the rolled dough (in it’s parchment covering) onto a cookie sheet. refrigerate for an hour or so before cutting into shapes. easy peasy!

bake in a 350F until the tops feel firmish-they will bounce back when you press a finger into the top. 

while the cookies are cooling, melt the chocolate over boiling water. 
pour the cocoa nibs into a small bowl.

Dip the cookies in the chocolate, then the nibs. lay them on a fresh piece of parchment to set.

chocolate hearts

If I had to pick only one cookie to make, this would be it. On it’s own, it’s the most delicious of the beloved plain cookies-a chocolatey wafer that is full of flavor, but still crisp and light. They are the perfect cookies to use for any sandwich cookie-fill them with ganache or peanut butter or buttercream-yum. Don’t forget ice cream-they are perfect for making ice cream sandwiches! I even make them to ground up when I want to make a tart with a chocolate cookie crust. Here I dipped the wafers in bittersweet chocolate, and then dipped them again in cocoa nibs. I like to serve them with fresh ice cream or sorbet. 

ingredients

1-1/2 cups All-purpose flour
3/4 cup cocoa powder
1/2 tsp salt
1/2 tsp baking powder
6 ounces unsalted butter, at room temperature
1 cup plus 2TB sugar
1 egg, at room temperature
1tsp vanilla extract
1 TB coffee 
1/2 cup chopped semi sweet chocolate, melted
1/3 cup cocoa nibs
the most basic of directions, with a little hint
sift together all the dry ingredients
beat together the butter and sugar till its light. 
add the eggs, vanilla and coffee.
beat in the dry ingredients.
the dough will be very soft-so……drumroll please!
here is the hint.
the easiest way (and the fastest way) to handle this - and any soft dough you want to roll - is to roll it out in between two large pieces of parchment. get it as even as you can. drag the rolled dough (in it’s parchment covering) onto a cookie sheet. refrigerate for an hour or so before cutting into shapes. easy peasy!
bake in a 350F until the tops feel firmish-they will bounce back when you press a finger into the top. 
while the cookies are cooling, melt the chocolate over boiling water. 
pour the cocoa nibs into a small bowl.
Dip the cookies in the chocolate, then the nibs. lay them on a fresh piece of parchment to set.
- Charles Dickens, Great Expectations (via introspectivepoet)

Now taking requests!

It’s the last week of my cookie a day project!
Is there a cookie recipe you want to see?
Send me a tweet louisethebaker
Or a note here on tumblr!

incidentalcomics:

Corrections

me, with crazy baked-all-day hair and a pile of the chocolatiest cookies

me, with crazy baked-all-day hair and a pile of the chocolatiest cookies