Friday, February 10, 2012

Fancy Cookie: Chocolate-Cinnamon Tuilles

So, after the chocolate-cinnamon heart cookies I made a few weeks ago, I've had a serious hankering for more chocolate-cinnamon yummines.
Finally I got my fix--these Chocolate Cinnamon Tuille Cookies are everything a fun new cookie should be--delicious and beautifully unique. LOVE 'EM!


I mean, how fun is it to have pretty shaped cookies like this?



Especially fun because I served them for our Valentine's Tea. :) They were a great little tea cookie.


Admittedly, they were a little tricky to get the timing just right at first, but I soon had the bugs worked out and they were quick and easy to make. And now you have some step-by-step photos (above) and directions so it should work pretty smooth for you. :)



Here's the recipe.


Chocolate-Cinnamon Tuilles
Recipe originally from Cookies by Hilaire Walden
Ingredients
1 egg white
¼ sugar, preferably superfine but regular will do
2 Tbsp. all-purpose flour
3 Tbsp. butter, melted
1 tbsp. cocoa powder
½ tsp. ground cinnamon

 Directions
1.    Preheat oven to 400°. Lightly grease two large baking sheets.
2.    Beat the egg white until soft peaks form. Gradually beat in the sugar to make a smooth, glossy mixture.
3.    Sift the flour over the mixture and fold in evenly. Stir in the butter. Transfer about 3 Tbsp. of the mixture to a small bowl and set aside; this will be used to make the marbling effect.
4.    In a small bowl, mix together the cocoa and cinnamon. Stir into the egg white mixture.
5.    Drop 4-6 spoonfuls of the chocolate-flavored mixture onto the prepared baking sheets, then spread each gently with a spatula to make a neat, even round.
6.    Using a small spoon, draggle the reserved plain mixture over the rounds and then spread slightly with a spoon to give the marbled effect.
7.    Bake for 4-5 minutes, until just set. Use a spatula to remove them from the baking sheet, one-at-a-time. Quickly drape each over a rolling pin to cool, giving each cookie a curved shape as it hardens.
 

Note: If the cookies cool too much before you are able to drape them over the rolling pin, just pop them back in the oven for a minute. This will soften them back up. Do not put them in the microwave. This will ruin the cookie. J

Also, I use a kid-sized rolling pin to give a more pronounced curve to the cookies.



Click here to print.

3 comments:

  1. So simple and elegant, can wait to try and make these. Pinned!

    ReplyDelete
  2. Love this! We just posted our 2nd Kitchen Fun and Crafty Friday Link Party and would love for you to share this! http://kitchenfunwithmy3sons.blogspot.com/2012/02/kitchen-fun-and-crafty-friday-link_16.html

    ReplyDelete
  3. i have never seen a cookie like this..it looks like a wafer almost...what a new cookie twist! thank you for this new recipe.
    I am your newest follower..pls follow back if you can.

    ReplyDelete

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