Cherry Tuiles

Directions

1. 1
   Put cherries in a small bowl, and add warm water to cover.
2. 2
   Let stand until softened, about 20 minutes.
3. 3
   Drain and coarsely chop cherries.
4. 4
   Heat brown sugar, butter, corn syrup, and salt in a saucepan over medium heat, stirring, until sugar dissolves and butter melts, about 5 minutes.
5. 5
   Remove from heat.
6. 6
   Whisk in flour.
7. 7
   Fold in cherries.
8. 8
   Transfer to a small bowl and cover with plastic wrap.
9. 9
   Chill until firm, about 1 hour.
10. 10
    Preheat oven to 375F.
11. 11
    Roll dough into 3/4-inch balls; space about 2 inches apart on baking sheets lined with parchment paper.
12. 12
    Flatten slightly.
13. 13
    Bake cookies, one baking sheet at a time, until golden brown, about 7 minutes.
14. 14
    Let cool on sheet on a wire rack for about 10 seconds.
15. 15
    Using a small offset spatula, remove cookies one at a time and wrap around a cannoli mold or a 1 1/2-inch rolling pin until set.
16. 16
    Transfer to a wire rack.
17. 17
    Tuiles need to be warm to shape; if they get cold, return them to the oven briefly until they are pliable.
18. 18
    Cookies can be stored in a single layer in airtight containers at room temperature up to 2 days.