Chile Lime Tuiles

Directions

1. 1
   Bring sugar, butter, and corn syrup to a boil in a 1-quart heavy saucepan over moderate heat, stirring, then boil 1 minute.
2. 2
   Remove from heat and stir in remaining ingredients until smooth.
3. 3
   Cool dough to room temperature.
4. 4
   Preheat oven to 350F.
5. 5
   Place wooden spoons parallel to each other 2 inches apart on a metal rack.
6. 6
   Roll a level teaspoon of dough into a ball, then into a log.
7. 7
   Arrange 3 logs about 3 inches apart on a parchment-lined baking sheet, then pinch and stretch each to form an 8- to 9-inch-long strip (about 1/8 inch wide).
8. 8
   Bake in middle of oven until flat and golden, 7 to 9 minutes.
9. 9
   While first sheet is baking, form remaining strips on more sheets of parchment.
10. 10
    Slide parchment paper with baked cookies from sheet to a rack and cool cookies 30 seconds.
11. 11
    Working quickly, slide a long thin metal spatula under each cookie and drape across spoon handles to form a wavy shape.
12. 12
    (If cookies harden on paper before being draped, slide them back onto hot baking sheet for a moment to soften.)
13. 13
    Bake and drape remaining cookies in same manner.