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Tuile Bowls

Recipe photo courtesy of Alexandra Grablewski

Make these crispy bowl-shaped cookies to serve our Cherry Sherbet. The tuile batter can be made a day in advance. Refrigerate it in an airtight container until you're ready to bake.

Source: Martha Stewart Living, July 2005
Yield

Ingredients

Directions

Cook's Notes

Be sure to bake the cookies so that the entire round is golden, not just the edges. Keep cookies in an airtight container wrapped with plastic wrap until ready to serve. Avoid baking these tuiles on a humid day; the delicate cookies will have trouble keeping their shape.

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