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Meyer Lemon Lace Tuiles
Nb persons: 0
Yield: Makes 54
Preparation time:
Total time:
Source: Martha Stewart Living Dec. 2008
The batter for these cookies should be made at least the night before baking but will keep, covered and refrigerated, for up to one week. | |
3/4 c. + 1 Tb. | sugar |
1/2 c. | all-purpose flour |
1/4 tsp. | coarse salt |
1/4 c. + 2 Tb. | fresh Meyer lemon juice, strained (from 4 lemons) or substitute regular lemons |
1 Tb. | fresh orange juice, strained |
3 1/2 oz. (7 Tb.) | unsalted butter, melted |
1/2 tsp. | finely grated Meyer lemon zest, or substitute regular lemons |
1/4 tsp. | finely grated orange zest |
1. Mix sugar, flour, and salt with a mixer on low speed. Add lemon and orange juices, and beat until just5 combined. Slowly pour in butter, then increase speed to medium. Add lemon and orange zests, and continue to beat until combined. Cover, and refrigerate overnight (or up to 1 week).
2. Preheat oven to 350 degrees. Spoon batter, 1 tsp. for each cookie, onto a baking sheet lined with a nonstick cooking mat, spacing mounds at least 2" apart. (Refrigerate remaining batter between batches.) Using a small offset spatula, spread mounds into 3" circles. Bake cookies until uniformly light gold, 10-12 minutes. Let cool on baking sheet for 1 minute. Working quickly, flip cookies over, smooth side up, and roll each around the handle of a wooden spoon. Let stand until hardened. (If cookies become too difficult to roll, return to oven until warm and flexible.) Repeat with remaining batter. Rolled cookies will keep, layered between parchment and covered, up to 3 days.
Serving suggestion: Serve alongside scoops of ice cream.
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