This is a variation of the traditional tuile, which is a thin cookie bent into a crescent shape over a rolling pin while still warm. It's a wonderfully simple recipe yielding cookies with a delightful sweetness, texture, and mouth-feel - not to mention their artful shape.

Yield: 12 cookies

Ingredients

• 1/4 cup unsalted butter, softened
• 1 cup confectioners' sugar
• 2 medium egg whites
• 1/2 cup all-purpose flour, sifted
• 1/2 teaspoon vanilla extract

Instructions

1. In a large mixing bowl, use a wooden spoon to combine the butter and sugar. Stir until well incorporated. Add the egg whites one by one, stirring well each time. Add the flour and vanilla extract and mix well. Cover the bowl and place it in the refrigerator for 1 hour.

2. Preheat the oven to 350 F.

3. Line two nonstick baking pans or insulated cookie sheets with parchment paper. Lay 6 thin disks of dough, about 4 inches in diameter, onto each of the sheets. Use a spatula to make flat, evenly shaped rectangles. Bake for 3 to 4 minutes, until light golden.

4. Remove the cookies from the oven. While they are still warm, carefully lift them from the parchment paper and roll them into cylinders either by hand or by briefly draping over the handle of a wooden spoon (remove almost immediately).

Other Baked Goods

Cape Brandy Tart
Flourless Almond Torte
Lemon Shortcake
Madeleines
Marble Cake
Oatmeal Raisin Ginger Cookies
Orange Tuiles
Pistachio Cheesecake
Popovers
S'mores
Shortbread Cookies
Shortcrust Pastry