Food & Cooking Recipes Dessert & Treats Recipes Cookie Recipes Pink Tuile Cookies 1 Review By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on September 6, 2011 Print Rate It Share Share Tweet Pin Email Yield: 3 dozen The recipe for these delicate, crispy cookies was adapted from "Martha Stewart's Cookies." They're especially delicious topped with Raspberry-Rhubarb Sorbet. Ingredients 1 tablespoon heavy cream 3 tablespoons seedless raspberry jam 2 cups confectioners' sugar, sifted 1 ¼ cups all-purpose flour ⅛ teaspoon salt 10 ½ tablespoons unsalted butter, melted 6 large egg whites, lightly beaten 3 drops Tulip Red gel paste food coloring Directions In a small bowl, mix together cream and jam until well combined; set aside. In a large bowl, whisk together confectioners' sugar, flour, and salt; make a well in the center. Add butter, egg whites, and reserved cream mixture. Stir until well combined. Add food coloring, one drop at a time, stirring after each addition to combine. Refrigerate, covered, at least 2 hours or up to overnight. Preheat oven to 375 degrees. Line two baking sheets with nonstick baking mats (such as Silpats). Place template ( flower or circle) on baking sheet. Spoon a heaping tablespoon of batter into center of template. Using an offset spatula, spread batter over template into a very thin layer; remove template. Repeat process three times. Bake just until brown around edges, 4 to 6 minutes. When cookies come out of the oven, use a long offset spatula to quickly transfer cookies, one at a time, to a work surface; gently form into desired shapes; transfer to a wire rack, and let cool completely. Repeat process with remaining three cookies. If they harden too quickly, return baking sheet to oven for 30 seconds. Repeat with remaining batter. Cookies can be stored between layers of waxed paper in an airtight container at room temperature up to 3 days. Rate it Print