Prepare these elegant cookies using a leaf stencil. This recipe was adapted from "Martha Stewart's Cookies."



Ingredient Checklist


Instructions Checklist
  • Sift together confectioners' sugar, flour, and salt in a large bowl. Make a well in the center. Add butter, egg whites, cream, and vanilla. Stir until well combined; strain through a fine-mesh sieve. Refrigerate, covered, at least 2 hours or up to 2 days.

  • Preheat oven to 375 degrees.

  • Place a leaf stencil in corner of a nonstick baking mat. Using a small offset spatula, spread batter in a thin layer over stencil. Carefully lift stencil. Repeat filling baking mat with leaves. Transfer baking mat to a baking sheet. Bake until tuiles are golden, 6 to 8 minutes. Using a small offset spatula, lift cookies and quickly drape over a rolling pin to cool, if desired.

  • Repeat process with remaining batter. Store leaves in an airtight container at room temperature up to 2 days.

Reviews (1)

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Rating: 3 stars
It would prefer it if the traditional directions for cutting the cookies with leaf cookie cutters were included. I have a whole set of the leaf cookie cutters. I would like to know if I can roll out the dough and cut them for baking the standard way of making shape cookies.