Belgian Tuile Cookies

Name: Belgian Tuile Cookies
Ingredients: 1/2 cup butter, softened; 1/2 cup sugar; 1 egg white; 1 teaspoon vanilla; 1/4 teaspoon salt; 1/2 cup all-purpose flour; 4 ounces bittersweet chocolate, chopped or 4 ounces semi-sweet chocolate chips

7 ingredients

6 steps

Ingredients

1/2 cup butter, softened
1/2 cup sugar
1 egg white
1 teaspoon vanilla
1/4 teaspoon salt
1/2 cup all-purpose flour
4 ounces bittersweet chocolate, chopped or 4 ounces semi-sweet chocolate chips

Directions

1

Preheat oven to 375°F Grease cookie sheets; set aside.
2

Beat butter and sugar in large bowl until light and fluffy. Beat in egg white, vanilla and salt. Gradually add flour. Beat until well blended. Drop rounded teaspoonfuls of batter 4 inches apart onto prepared cookie sheets. (Bake only 4 cookies per sheet.) Flatten slightly with spatula.
3

Bake 6 to 8 minutes or until cookies are deep golden brown. Let cookies stand on cookie sheet 1 minute. Working quickly, while cookies are still hot, drape cookies over rolling pin or bottle so both sides hang down and form saddle shape; cool completely.
4

Melt chocolate in small heavy saucepan over low heat, stirring constantly.
5

Tilt saucepan to pool chocolate at one end; dip edge of each cookie, turning slowly so entire edge is tinged with chocolate.
6

Transfer cookies to waxed paper; let stand at room temperature 1 hour or until set. Store tightly covered at room temperature. Do not freeze.