Holiday Cookies - Tuile Leaves Candyland Crafts was listed as the major supplier for the stencils used for this recipe in Martha Stewart's Special Issue  2005 "Holiday Cookies" magazine Cake Log using Leaf Stencils → ← Martha Stewart 2005 Holiday Cookies Magazine

 

Tuile Leaves* Recipe    (makes sixteen 4 1/4" cookies)                1    large egg white              1/4 cup superfine flour              1/4 cup all-purpose flour, sifted               1   pinch of coarse salt               4   tspn. unsalted butter, melted               2   tspn. heavy cream              1/4 tspn. pure almond extract     * Uses Wafer Leaf Stencil AT-1390

(1) Preheat oven to 350 o F. Put egg white and sugar in the bowl of an electric mixer fitted with the whisk attachment  Mix on medium speed until combined, about 30 seconds. Reduce speed to low. Add flour and salt; mix until just combined. Add butter, cream, and almond extract: mix 30 seconds.   (2) Place a Leaf Stencil in a corner of a rimmed baking sheet lined with a Silpat Baking Mat. Using a small offset spatula, spread batter in a thin layer over the stencil. Carefully lift stencil. Repeat, filling baking sheet with leaves. Bake until golden, 6 to 8 minutes. Lift cookies with small offset spatula, and quickly drape over a rolling pin to cool. Repeat with remaining batter. Cookies can be stored between layers of parchment in an airtight container at room temperature up to 2 days.   <click here to return to previous page>