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These tuiles are as buttery and light as the traditional version, but they have an added sparkle and tartness, thanks to the addition of Meyer lemon. Their tubular shape is achieved by rolling the disks around the handle of a wooden spoon while they are still warm from the oven.

Source: Martha Stewart Living, December 2008
Yield

Ingredients

Directions

Cook's Notes

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.

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5
  • SweetSweetMary4
    25 FEB, 2011
    Can these be frozen?
    Reply
  • lela53
    25 FEB, 2011
    thanks for the recipe-I have some meyersl eft over from my tree--and I intend to make these--I will probably reduce the cooking a little so they turn more like a cookie texture-
    Reply
  • dlee388
    22 APR, 2010
    For me, these turned out more like a candy than a cookie. The sugar carmeliizes and it is crispy when you bite into it, but then it finishes more like a chewy taffy.
    Reply
  • missstubby
    13 MAR, 2009
    I plan to serve with lemon sherbert or gelato. I have lemon trees so I hope to have a good crop. These sound good.
    Reply

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