You can catch me in stripes any day of the week. I adore stripes so much that I spent an afternoon baking cookies with, you guessed it, stripes.
With origins in France, tuiles are the perfect cookie canvas. They’re beautifully thin cookies that are crisp with a slight chew and sweet with a hint of buttery goodness. And there are infinite possibilities in design as tuiles receive their shape by stencil and the pliability of the warm cookie lends itself to arching, curving and rolling.
For our tuiles, diagonal lines in green and blue were added to give the cookies a preppy flair with a touch of spunk. We rolled the cookies to resemble cigars and they were as darling as they were delicious.
The recipe for the cookie cigars is adapted from Martha Stewart’s Cookies by the editors of Martha Stewart Living.
For the cookie batter (yields 15 cookies):
4 egg whites
1 cup granulated sugar
1 cup all-purpose flour
1/8 teaspoon kosher salt
5 tablespoons unsalted butter, melted
1/8 cup + 1 tablespoon heavy cream
1/2 teaspoon vanilla extract
Gel food coloring, two colors
Preheat the oven to 400℉.
To the bowl of a stand mixer fitted with the whisk attachment, add the whites and sugar and whisk on medium speed until it’s foamy. Then, on low speed, add the flour and salt. Once it’s combined, add the melted butter, heavy cream and vanilla extract.
Transfer a 1/4 cup of the cookie batter to a small bowl. Add a drop or two of color until it reaches the perfect shade. Repeat the process for the second color. For this recipe, I used Chefmaster Liqua-Gel in Sky Blue and Leaf Green. Transfer the tinted batters to two pastry bags fitted with round tips similar to Ateco #1.
Place a 3” x 6” stencil on a baking sheet lined with a non-stick baking mat. We created our stencil from illustration board purchased at an art store. Pour a heaping tablespoon of cookie batter in the center of the stencil and, with an offset spatula, spread the batter evenly. If the spacing on your baking sheet allows, repeat the process for additional cookies.
Draw evenly-spaced diagonal lines with the first tinted cookie batter, then repeat with the second tinted batter. Bake the cookies for 5-7 minutes or until the edges are golden brown.
As soon as the cookies come out of the oven, loosen the edge of a cookie with an offset spatula and flip it onto surface with the stripes facing down. Quickly roll the long edge of the cookie while it’s warm and pliable, then immediately roll the remaining cookies.
If the cookies cool before you’re able to roll them, place the tray back in the oven for 30 seconds to warm. Allow the rolled cookies to cool and continue baking the rest of the cookie cigars.