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.

• Ready In: 1 hr 55 mins
• Serves: 48
• Yields: 4 dozen cookies

Ingredients

• 1⁄2 cup  dried sour cherries
• 2⁄3 cup  packed light brown sugar
• 1⁄2 cup unsalted butter
• 1⁄2 cup light corn syrup
• 1  pinch coarse salt
• 2⁄3 cup cake flour, sifted (not self rising)

Directions

1. Put your cherries in a small bowl and add warm water to cover. Let stand until softened, about 20 minutes. Drain and chop coarsely.
2. 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.
3. Whisk in flour, then fold in the cherries. Transfer to a small bowl and cover with plastic wrap. Chill 1 hour until firm.
4. 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.
5. Bake cookies about 7 minutes until golden brown.
6. 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.