GRANDMA'S LACE COOKIES
This is one of my favorite cookie recipes that has been passed down to me from my Grandmother. Friends and family love them-- they are so addictive!
Provided by Dustin Poh
Categories Desserts Cookies Oatmeal Cookie Recipes
Time 18m
Yield 10
Number Of Ingredients 8
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with aluminum foil.
- Melt butter in a microwave-safe bowl in a microwave. Add sugar and stir to combine. Add beaten egg and mix well. Stir in oats, flour, vanilla extract, salt, and baking powder.
- Drop teaspoonfuls of dough onto the prepared baking sheet.
- Bake in the preheated oven until edges are golden brown, about 8 minutes. Let cool completely before removing cookies from foil.
Nutrition Facts : Calories 187.1 calories, Carbohydrate 22.4 g, Cholesterol 43 mg, Fat 10.3 g, Fiber 0.9 g, Protein 2 g, SaturatedFat 6.1 g, Sodium 143.3 mg, Sugar 15.2 g
CHOCOLATE LACE COOKIES
My mother and I make these elegant lace cookies filled with melted chocolate chips. Baking together is a delightful way to spend an afternoon. -Stacey B., Stillwater, Oklahoma
Provided by Taste of Home
Categories Desserts
Time 40m
Yield about 3 dozen.
Number Of Ingredients 7
Steps:
- Preheat oven to 350°. In a saucepan, combine brown sugar, butter and milk. Cook and stir over medium heat 3-4 minutes or until slightly thickened. Stir in pecans, flour and vanilla. Drop by 1/2 teaspoonfuls 3 in. apart onto foil-lined baking sheets. Bake 5-7 minutes or until golden brown and lacy. Cool completely before carefully removing from foil., In a microwave, melt chocolate chips; stir until smooth. Spread 1 teaspoon melted chocolate on bottoms of half the cookies; cover with remaining cookies. Refrigerate 10 minutes or until set. Store between pieces of waxed paper in an airtight container.
Nutrition Facts : Calories 71 calories, Fat 5g fat (2g saturated fat), Cholesterol 4mg cholesterol, Sodium 14mg sodium, Carbohydrate 8g carbohydrate (7g sugars, Fiber 1g fiber), Protein 1g protein.
TUILES
A tuile is a crisp, thin cookie that adds a bit of sweetness and crunch to servings of ice cream, sorbet, mousse and other creamy desserts. These plain tuiles are good, but tuiles are also commonly flavored with cocoa, orange, espresso and other flavors. Tuiles are pliable when just baked and still warm, so you can shape them into the traditional curved shape.
Provided by Food Network
Categories dessert
Yield Makes about 25 tuiles
Number Of Ingredients 4
Steps:
- In an electric mixer fitted with the paddle attachment, beat the butter at medium speed until creamy, about 30 seconds. Add the confectioners' sugar and flour and mix until combined. Add the egg whites one at a time, beating after each addition just until well blended, about 1 minute in all. Refrigerate the batter for 30 minutes.
- Preheat the oven to 350 degrees F. Have a rolling pin at hand. Spray a baking sheet with nonstick cooking spray or line it with parchment paper.
- Spoon 2 teaspoons of the batter onto the baking sheet and with a small, offset metal spatula, spread it evenly into a 3-inch circle. Repeat to form more tuiles, baking only 6 to 8 at a time. Refrigerate the remaining batter while you bake the tuiles.
- Bake the tuiles for 4 to 6 minutes, until lightly browned around the edges. Remove from the oven and immediately shape the tuiles, lifting up each one with a metal spatula and draping it over the rolling pin so it curves, just until set. Repeat with the remaining batter. Store the tuiles in a cool dry place in an airtight container for up to 1 week.
LACY LEMON TUILES
These are small, delicate little cookies which look like tiles, hence the name "tuiles". They take a little practice to get just right, but are really worth the effort. They are great with sorbets, glacees, fruit salads, or just on their own with tea. Prep time does NOT includes cool down time in fridge. I leave the cookie dough chilling overnight . I've described how to get the shape for the curly tile, but you can leave them flat, or drape over a glass for additional shapes. This is not a large amount of batter - you can always double or triple the amount.
Provided by Jangomango
Categories Dessert
Time 24m
Yield 12 cookies
Number Of Ingredients 4
Steps:
- Combine the sugar and flour, then stir in the lemon juice and melted butter until smooth.
- Refrigerate the batter for a few hours.
- When you are ready to bake the tuiles-.
- Preheat oven to 400*F.
- Place 1 teaspoon of batter on a parchment lined cookie sheet and spread it out as thinly as you can with the back of a spoon (or your finger).
- Repeat until sheet has 6 cookies on it.
- Bake for about 7 minutes, or until cookies are lacy and browning at the edges.
- Remove from oven and let rest for just 1 minute.
- Remove the tuiles with a thin spatula and drape over a rolling pin or wine bottle until cool.
- Repeat with second tray.
- Best to serve that day.
Nutrition Facts : Calories 38, Fat 1, SaturatedFat 0.6, Cholesterol 2.5, Sodium 6.9, Carbohydrate 7.2, Fiber 0.1, Sugar 5, Protein 0.3
CITRUS LACE TUILES WITH BUTTERCREAM
Provided by Food Network
Categories dessert
Time 39m
Yield 2 1/2 to 3 dozen
Number Of Ingredients 14
Steps:
- Using an electric mixer fitted with the whisk attachment, mix together the sugar and flour until well combined. With the mixer on low speed, drizzle in the orange juice and the lemon juice and mix until smooth. Drizzle in the cooled melted butter slowly and add the zests. Increase the speed to medium and mix until the batter is completely smooth. Refrigerate at least 4 hours (overnight is best).
- Preheat the oven to 350 degrees F. For each tuile, drop a heaping teaspoon of batter onto a non-stick baking sheet with a non-stick liner, leaving three inches in between. Using a small, offset spatula or the back of a spoon dipped in cold milk to prevent sticking, gently pat each mound of batter into a very thin, even 4-inch round. Bake tuiles until they are golden brown all over, 9 to 11 minutes.
- Using a cannoli mold and working very quickly, roll each tuile around the mold. When the tuiles have cooled, carefully slide off the mold. Tuiles may be made smaller to form around mini tuile molds.
- Using a piping bag fitted with a star tip, fill each tuile shell with buttercream. Garnish with fresh seasonal fruit.
- Place egg whites and sugar in a stainless steel mixing bowl. Set bowl in a pot of simmering water, whisking constantly, until hot to the touch. Place whites in the bowl of an electric mixer fitted with the whisk attachment. Whip on highest setting until whites are cool and stiff. Add softened butter bit by bit until all the butter has been added. Add the vanilla and the softened goat cheese bit by bit until all has been added and the buttercream is stiff.
CINNAMON NUTMEG TUILES
Categories Cookies Dessert Bake Vegetarian Fall Cinnamon Nutmeg Gourmet Kidney Friendly Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes about 20 tuiles
Number Of Ingredients 6
Steps:
- Preheat oven to 375°F. and have ready a rolling pin.
- In a saucepan melt butter with brown sugar and corn syrup over moderate heat, stirring occasionally until sugar is dissolved. Remove pan from heat and stir in flour, cinnamon, nutmeg, and a pinch salt until smooth.
- Drop 6 rounded 1/2-teaspoons batter about 3 inches apart onto an ungreased baking sheet. Bake cookies in middle of oven 6 minutes, or until golden.
- Remove 1 cookie from baking sheet with a thin metal spatula and immediately drape over a rolling pin to create a curved shape. Cool cookie completely on rolling pin and transfer to an airtight container. Make more cookies with remaining batter and form into tuiles in same manner. (If cookies become too brittle to drape over rolling pin, return baking sheet to oven a few seconds to allow cookies to soften.) Tuiles keep 5 days in an airtight container at cool room temperature.
NOCKERLN
Make and share this Nockerln recipe from Food.com.
Provided by _Pixie_
Categories European
Time 25m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- Cream the butter until light.
- Mix egg with milk and salt.
- Alternate adding flour and milk mixtures to the butter, beating well with each addition.
- Bring the water to a boil and drop the batter in 1/2 tsp at a time.
- Wet the spoon each time you do a new one so it'll slip off easily.
- Cook a few at a time uncovered for 4-5 minutes.
- Do not have the nockerln more than one layer deep at any time.
- Lift the cooked nockerln from the pot with a slotted spoon and keep warm while the rest are being cooked.
Nutrition Facts : Calories 165.7, Fat 9.3, SaturatedFat 5.5, Cholesterol 57.7, Sodium 280.5, Carbohydrate 16.7, Fiber 0.6, Sugar 0.1, Protein 3.8
CHERRY TUILES
Tuiles are shaped by being draped warm over a canoli mold, narrow rolling pin, or a wooden spoon to give them their shape. You can also make cute edible bowls by shaping the warm cookies over inverted muffin tins or ramekins! From Martha Stewart cookies. These cookies can be stored in a single layer in an airtight container for 2 days at room temperature.
Provided by Miss Karyn
Categories Dessert
Time 1h55m
Yield 4 dozen cookies, 48 serving(s)
Number Of Ingredients 6
Steps:
- Put your cherries in a small bowl and add warm water to cover. Let stand until softened, about 20 minutes. Drain and chop coarsely.
- Heat brown sugar, butter, corn syrup, ans salt in a saucepan over medium heat, stirring, until sugar dissolves and butter melts, about 5 minutes. Remove from heat.
- Whisk in flour, then fold in the cherries. Transfer to a small bowl and cover with plastic wrap. Chill 1 hour until firm.
- Preheat oven to 375. Roll dough into 3/4 inch balls and place on baking sheets lined with parchment paper about 2 inches apart. Flatten slightly.
- Bake cookies about 7 minutes until golden brown.
- Let cool on sheets about 10 seconds, then remove cookies with a spatula, then drape over a cannoli mold, narrow rolling pin, or wooden spoon handle to shape. Remove to wire rack to cool completely. If your cookies become too cool before you can shape them you can return them to the oven for about a minute to get them pliable again.
Nutrition Facts : Calories 45.4, Fat 1.9, SaturatedFat 1.2, Cholesterol 5.1, Sodium 6.2, Carbohydrate 7.2, Sugar 3.9, Protein 0.2
OATMEAL CINNAMON TUILES
Categories Cookies Dessert Bake Oat Cinnamon Gourmet Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes about 12 tuiles
Number Of Ingredients 8
Steps:
- Preheat the oven to 425°F and butter generously 2 large baking sheets.
- In a small bowl cream together with a wooden spoon butter, sugar, vanilla, cinnamon, and salt. Add egg white and whisk until smooth. Stir in flour and stir in oats thoroughly. Drop batter by rounded teaspoons 4 inches apart onto prepared baking sheets. With the back of the spoon spread batter into 2 1/2-inch rounds and bake, 1 sheet at a time, in middle of oven 4 to 6 minutes, or until edges turn golden. Immediately transfer tuiles with a metal spatula to a rolling pin and cool in curved shapes. Tuiles may be made 1 day ahead and kept in an airtight container.
ALMOND TUILES
I recently adopted this recipe having loved it when I prepared it myself. They are a bit of work, but the results are delicious and impressive. I do not plan to change the recipe but may add some hints from my own experiences. Orignal chef's comments: These are very simple fancy cookies to be served either alone or with a mousse, ice cream, fruit, custard or most anything. They can be formed into cups to hold your dessert. This is a simple and foolproof recipe which I make at work all of the time. Prep time does not include chilling the batter overnight. Recipe adapted from David Blom
Provided by justcallmetoni
Categories Drop Cookies
Time 18m
Yield 36 tuiles
Number Of Ingredients 8
Steps:
- Put the cream and butter in a small saucepan and heat over medium heat until the butter melts.
- Remove from heat and stir in the vanilla.
- Put the almonds, sugar, flour and zest in a medium bowl and stir to mix thouroughly with a rubber spatula.
- add warm cream mixture and stir with spatula until batter is smooth.
- Cover the batter with plastic wrap and refrigerate until THOROUGHLY chilled and thickened- preferably overnight.
- The batter can be made ahead and refrigerated, wrapped airtight, for 4 days.
- Baking the Tuiles: Preheat the over to 325 degrees and place your oven rack in the middle or lower third of the oven.
- You will need a rolling pin, wine bottle or some other cylindrical object to form the tuiles.
- They can also be formed over the bottom of a cup to make a container for mousse or berries etc.
- Stir the chilled batter to remix.
- Drop batter onto a parchment or silpat lined sheetpan, allowing 1 teaspoon of batter for each tuile.
- Leave 2 inches between each one.
- There is no need to spread out the batter- it will spread itself.
- You can make these larger if you want, but will have to adjust baking times accordingly.
- Bake the tuiles for 5-8 minutes until they spread and turn honey brown.
- DO NOT LEAVE THE KITCHEN- the tuiles will go from almost done to overdone in a very short time.
- Remove sheetpan and allow to cool for about 30 seconds.
- Forming the Tuiles: slide the tuiles back and forth with your fingers or a spatula to release them.
- Pick them up one by one and lay on the rolling pin.
- Press lightly on the tuile with your hand to get a nice curved shape.
- The cookies will mold and cool in a few seconds, so you should remove the shaped cookies as soon as you need room on the rolling pin for more.
- If the tuiles become cool and hard to remove from the sheetpan, put them back in the oven for 1 minute and then continue.
- Repeat with the rest of the batter making sure that the sheetpans cool between batches.
- Decorating the tuiles: Scrape the melted chocolate into a parchment cone or plastic zip-lock bag.
- Snip the end making a tiny hole and pipe very thin lines across the tuiles.
- You can also use a fork dipped into the chocolate and then waved back and forth over the tuiles.
- Serve as soon as the chocolate sets.
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