Tuile Cigars
By America's Test KitchenPublished on September 5, 2019
Time
1 hour, plus 20 minutes cooling and 30 minutes drying
Yield
Makes 28 cookies
Ingredients
Before You Begin
While we typically prefer to line our baking sheets with parchment paper, we found that a silicone baking mat worked best with these cookies, since it doesn't move when you spread the batter, and it created a smoother bottom on the cookies. If you can't find a baking mat, lightly greased parchment secured to the baking sheets with vegetable oil spray will work. To keep the cookies crisp, store them in an airtight container at room temperature.
Instructions
- 1 Adjust oven rack to middle position and heat oven to 350 degrees. Line 2 baking sheets with reusable baking mats. (Alternatively, lightly spray 2 baking sheets with vegetable oil spray, line with parchment paper, and lightly spray again.) Whisk flour, cornstarch, and salt together in small bowl.
- 2 Using stand mixer fitted with paddle, beat butter and sugar on medium-high speed until pale and fluffy, about 2 minutes. With mixer running, slowly add egg whites and vanilla and mix until well incorporated, scraping down bowl as needed. Reduce speed to low, add flour mixture, and mix until just combined.
- 3 Drop 2-teaspoon portions of batter onto prepared sheets, spaced at least 6 inches apart. Using small offset spatula, spread each into 5-inch circle of even thickness. Bake, 1 sheet at a time, until edges are golden brown, 5 to 7 minutes.
- 4 Working quickly, lift edge of each cookie with offset spatula and roll tightly into cigar shape; place seam side down on wire rack. If cookies become too stiff to roll, return to oven for 30 seconds to soften. Repeat with remaining batter. Let cookies cool completely.
- 5 Microwave chocolate, if using, at 50 percent power, stirring occasionally, until melted, 1 to 2 minutes. Dip about one-quarter of each cookie into chocolate, wiping away excess. Sprinkle evenly with nuts, if using; transfer to parchment-lined baking sheet; and let chocolate set, about 30 minutes, before serving.
Time
1 hour, plus 20 minutes cooling and 30 minutes dryingYield
Makes 28 cookiesIngredients
Test Kitchen Techniques
Ingredients
Test Kitchen Techniques
Ingredients
Test Kitchen Techniques
Why This Recipe Works
This cookie batter is easy to make; the success of these cookies lies in the shaping. First, we spread small portions of the batter onto baking sheets. Then, once the cookie disks were done baking, we quickly lifted an edge of the warm cookies with our trusty offset spatula and used our fingers to roll them into a tight cigar. The rolling might take some practice at first, but the cookies can be returned to the oven to resoften if needed, so cigar success is guaranteed. Once cooled, an optional dip in melted chocolate and finely chopped nuts (any varieties you like) gives the cigars party appeal.
Before You Begin
While we typically prefer to line our baking sheets with parchment paper, we found that a silicone baking mat worked best with these cookies, since it doesn't move when you spread the batter, and it created a smoother bottom on the cookies. If you can't find a baking mat, lightly greased parchment secured to the baking sheets with vegetable oil spray will work. To keep the cookies crisp, store them in an airtight container at room temperature.
Instructions
- 1 Adjust oven rack to middle position and heat oven to 350 degrees. Line 2 baking sheets with reusable baking mats. (Alternatively, lightly spray 2 baking sheets with vegetable oil spray, line with parchment paper, and lightly spray again.) Whisk flour, cornstarch, and salt together in small bowl.
- 2 Using stand mixer fitted with paddle, beat butter and sugar on medium-high speed until pale and fluffy, about 2 minutes. With mixer running, slowly add egg whites and vanilla and mix until well incorporated, scraping down bowl as needed. Reduce speed to low, add flour mixture, and mix until just combined.
- 3 Drop 2-teaspoon portions of batter onto prepared sheets, spaced at least 6 inches apart. Using small offset spatula, spread each into 5-inch circle of even thickness. Bake, 1 sheet at a time, until edges are golden brown, 5 to 7 minutes.
- 4 Working quickly, lift edge of each cookie with offset spatula and roll tightly into cigar shape; place seam side down on wire rack. If cookies become too stiff to roll, return to oven for 30 seconds to soften. Repeat with remaining batter. Let cookies cool completely.
- 5 Microwave chocolate, if using, at 50 percent power, stirring occasionally, until melted, 1 to 2 minutes. Dip about one-quarter of each cookie into chocolate, wiping away excess. Sprinkle evenly with nuts, if using; transfer to parchment-lined baking sheet; and let chocolate set, about 30 minutes, before serving.
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