It's Monday! The weekend is long gone and we're back to another full week. If any of you know me very well at all, you know I'm not the best morning person out there. I think it is a great testament therefore of, 1) how much I actually am enjoying school this semester and 2) how much fun I'm having blogging, that I would get up early to post this before I hop on the train for a day of class.
These cookies are not your ooey gooey chocolate chip cookie type (obviously my favorite), but they are still great nonetheless if only in a different way. They seem like a cookie that would be great with hot chocolate or coffee of tea. With a super airy texture and a buttery almond taste, they almost melt in your mouth.
Aren't they cute? You can make them into any shape you want, you just need a stencil for whatever shape you choose (remember you can always make your own!). Reader be warned however, this recipe makes a really small yield, like 6-12 cookies depending on the size. So if you're making cookies for more than just yourself and maybe one other person, you might want to consider doubling the recipe (which is easy to do!).
So as for me I'm gonna cuddle up with a blanket, a hot tea and one of these puppies in the last few minutes before I leave the house. I guarantee it will make any Monday morning just a little bit brighter.
In other news this weekend, my Temple friends and I finally got around to exchanging gifts for our Secret Santa (everyone was abroad so a Christmas exchange was put off until now). My fabulous secret buddy was Dee, who I love with all my heart and who surprised me with adorable spatulas/an adorable cupcake cookbook.
Dee dee knows the way to my heart is clearly through spatulas. I am very lucky indeed.
Tuile Heart Cookies
Servings: 6-12 (depending on size of cookie)
1 large egg white
1/4 cup sugar
1/4 cup flour
pinch of salt
4 Tbsp unsalted butter, melted
2 tsp heavy cream
1/4 teaspoon almond extract
Preheat the oven to 350 degrees. Line a baking sheet with either parchment paper or a baking mat. Put egg white and sugar in the bowl of an electric mixer (or use a hand mixer) fitted with the whisk attachment. Mix on medium speed for about 30 seconds. Reduce speed to lowest possible and add flour and salt, mixing until just combined. Add butter, cream, and almond extract and mix for an additional 30 seconds. Place a stencil on the baking mat. Using a knife or spatula spread batter in a thin layer over the stencil. Carefully lift and repeat for other shapes. Bake until golden brown 7-10 minutes. (If after 10 minutes your cookies are not golden keep checking in two minute increments, the golden color pictured above is what's important to achieve. I think mine took about 11-12 min.) Lift cookies with a spatula as soon as they come out of the oven and drape over either a rolling pin or the handle of a large whisk to get the signature curved cookie. Repeat with all cookies, let cool and enjoy.
Recipe adapted from: Martha Stewart's Cookies