Spiced Tuiles

1. 1

   Bring butter, brown sugar, and corn syrup to a boil in a 1- to 1 1/2-quart heavy saucepan over moderate heat, stirring.

2. 2

   Add flour and cook, stirring constantly, until dough is slightly thickened, about 1 minute.

3. 3

   Stir in cinnamon, cardamom, and salt and cool to warm, 15 to 20 minutes.

4. 4

   While dough cools, put oven rack in middle position and preheat oven to 375F.

5. 5

   Lightly butter a large baking sheet.

6. 6

   Drop teaspoons of dough about 3 inches apart onto baking sheet and pat each into a 2 1/2-inch round with your fingertips.

7. 7

   Bake until golden and most of bubbling has subsided, 6 to 8 minutes (cookies will spread to about 3 inches).

8. 8

   Let cookies stand on baking sheet until just firm enough to hold their shape, about 2 minutes.

9. 9

   Gently loosen cookies 1 at a time with offset spatula and immediately drape over rolling pin.

10. 10

    (If cookies become too brittle to drape onto rolling pin, return baking sheet to oven for a few seconds to soften.)

11. 11

    Cool cookies completely on rolling pin, about 1 minute, then transfer to a platter.

12. 12

    Make and shape more cookies with remaining dough.

* Per serving · 4 servings · Values may vary.

No additional tips available.