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Martha Stewart Member
Rating: 3 stars
10/27/2019
It would prefer it if the traditional directions for cutting the cookies with leaf cookie cutters were included. I have a whole set of the leaf cookie cutters. I would like to know if I can roll out the dough and cut them for baking the standard way of making shape cookies.
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Easy Tuile Leaves
Recipe Summary
Yield: Makes about 6 dozen
Ingredients
Ingredient Checklist
2 cups confectioners’ sugar
1 1/4 cups all-purpose flour
1/8 teaspoon coarse salt
10 1/2 tablespoons unsalted butter, melted and cooled
6 large egg whites, lightly beaten
1 tablespoon heavy cream
1 teaspoon pure vanilla extract
Gallery
Easy Tuile Leaves
Recipe Summary
Yield: Makes about 6 dozen
Gallery
Easy Tuile Leaves
Easy Tuile Leaves
Easy Tuile Leaves
Recipe Summary
Yield: Makes about 6 dozen
Recipe Summary
Yield: Makes about 6 dozen
Yield: Makes about 6 dozen
Makes about 6 dozen
Ingredients
Ingredients
- 2 cups confectioners’ sugar
- 1 1/4 cups all-purpose flour
- 1/8 teaspoon coarse salt
- 10 1/2 tablespoons unsalted butter, melted and cooled
- 6 large egg whites, lightly beaten
- 1 tablespoon heavy cream
- 1 teaspoon pure vanilla extract
Directions
Sift together confectioners’ sugar, flour, and salt in a large bowl. Make a well in the center. Add butter, egg whites, cream, and vanilla. Stir until well combined; strain through a fine-mesh sieve. Refrigerate, covered, at least 2 hours or up to 2 days.
Preheat oven to 375 degrees.
Place a leaf stencil in corner of a nonstick baking mat. Using a small offset spatula, spread batter in a thin layer over stencil. Carefully lift stencil. Repeat filling baking mat with leaves. Transfer baking mat to a baking sheet. Bake until tuiles are golden, 6 to 8 minutes. Using a small offset spatula, lift cookies and quickly drape over a rolling pin to cool, if desired.
Repeat process with remaining batter. Store leaves in an airtight container at room temperature up to 2 days.
Reviews (1)
Add Rating & Review
1 Ratings
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Martha Stewart Member
Rating: 3 stars
10/27/2019
It would prefer it if the traditional directions for cutting the cookies with leaf cookie cutters were included. I have a whole set of the leaf cookie cutters. I would like to know if I can roll out the dough and cut them for baking the standard way of making shape cookies.
Reviews (1)
Add Rating & Review
1 Ratings
5 star values:
0
4 star values:
0
3 star values:
1
2 star values:
0
1 star values:
0
Add Rating & Review
1 Ratings
5 star values:
0
4 star values:
0
3 star values:
1
2 star values:
0
1 star values:
0
1 Ratings
5 star values:
0
4 star values:
0
3 star values:
1
2 star values:
0
1 star values:
0
1 Ratings
5 star values:
0
4 star values:
0
3 star values:
1
2 star values:
0
1 star values:
0
- 5 star values:
- 0
- 4 star values:
- 0
- 3 star values:
- 1
- 2 star values:
- 0
- 1 star values:
- 0
Martha Stewart Member
Rating: 3 stars
10/27/2019
It would prefer it if the traditional directions for cutting the cookies with leaf cookie cutters were included. I have a whole set of the leaf cookie cutters. I would like to know if I can roll out the dough and cut them for baking the standard way of making shape cookies.
Martha Stewart Member
Rating: 3 stars
10/27/2019
It would prefer it if the traditional directions for cutting the cookies with leaf cookie cutters were included. I have a whole set of the leaf cookie cutters. I would like to know if I can roll out the dough and cut them for baking the standard way of making shape cookies.
Rating: 3 stars
All Reviews for Easy Tuile Leaves
- of Reviews
Reviews:
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Most Helpful
Most Positive
Least Positive
Newest
All Reviews for Easy Tuile Leaves
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
