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Receta Fall Leaf Cookies
by Global Cookbook

Fall Leaf Cookies
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  Raciónes: 12

Ingredientes

  • 1 c. all-purpose flour
  • 3 Tbsp. Dutch-process cocoa pwdr
  • 1/2 c. unsalted butter room temperature
  • 2/3 c. confectioner's sugar
  • 4 lrg egg whites room temperature
  • 1 c. all-purpose flour
  • 1/2 c. unsalted butter room temperature
  • 2/3 c. confectioner's sugar
  • 4 lrg egg whites room temperature

Direcciones

  1. Make chocolate and white tuile batters according to following recipes. Heat oven to 400 degrees. Trace a leaf onto a large, flexible, plastic lid, such as one from a coffee can. Using scissors, cut lip from lid. With a utility knife, cut out the leaf shape to make a stencil.
  2. Place nonstick baking mat on top of a baking sheet, and place stencil on mat. Using a small offset spatula, spread a thin layer of chocolate batter over stencil; carefully lift up stencil. Repeat, making more leaves, spacing proportionately on baking mat. Transfer 1/2 c. white batter into a pastry bag fitted with an #2 tip. Pipe white veins onto chocolate leaves. Bake 4 min. Using spatula, drape leaves over rolling pin to cold. Repeat process to make 50 cookies, reserving 1/2 c. of chocolate batter. Repeat step with white batter, using reserved chocolate batter for piping.
  3. CHOCOLATE TUILE BATTER: Sift flour with cocoa, and set aside. In bowl of an electric standing mixer with paddle attachment, beat butter and sugar on medium, till well combined, about 2 min. Beat in egg whites, one at a time, beating for 4 min after each addition. Add in the flour-and-cocoa mix, and mix till just combined. Reserve 1/2 c. batter; place in a pastry bag fitted with an #2 tip, and set aside for piping white tuile cookies.
  4. WHITE TUILE BATTER: Sift flour into a mixing bowl, and set aside. In bowl of an electric standing mixer with paddle attachment, beat butter and sugar on medium, till well combined, about 2 min. Beat in egg whites, one at a time, beating for 4 min after each addition. Add in the reserved flour, and mix till just combined. Reserve 1/2 c. batter; place in a pastry bag fitted with an #2 tip, and set aside for piping chocolate tuile cookies.
  5. This recipe yields about 100 cookies.
  6. Comments: The basic tuile dough of sugar, nuts, Large eggs, flour, and butter can be enhanced by flavorings such as chocolate, vanilla, lemon or possibly orange.