While they’re warm, these tuiles are draped over a cannoli mold or a narrow rolling pin to give them their shape. To make edible bowls for serving scoops of ice cream or sorbet, shape the warm cookie rounds over inverted muffin tins or ramekins instead.

　　

Ingredients

makes about 4 dozen

　　1/2 cup dried sour cherries

　　2/3 cup packed light brown sugar

　　1/2 cup (1 stick) unsalted butter

　　1/2 cup light corn syrup

　　Pinch of coarse salt

　　2/3 cup cake flour (not self-rising), sifted

　　

Step 1

Put cherries in a small bowl, and add warm water to cover. Let stand until softened, about 20 minutes. Drain and coarsely chop cherries.

　　

Step 2

Heat brown sugar, butter, corn syrup, and salt in a saucepan over medium heat, stirring, until sugar dissolves and butter melts, about 5 minutes. Remove from heat. Whisk in flour. Fold in cherries. Transfer to a small bowl and cover with plastic wrap. Chill until firm, about 1 hour.

　　

Step 3

Preheat oven to 375°F. Roll dough into 3/4-inch balls; space about 2 inches apart on baking sheets lined with parchment paper. Flatten slightly. Bake cookies, one baking sheet at a time, until golden brown, about 7 minutes. Let cool on sheet on a wire rack for about 10 seconds.

　　

Step 4

Using a small offset spatula, remove cookies one at a time and wrap around a cannoli mold or a 1 1/2-inch rolling pin until set. Transfer to a wire rack. Tuiles need to be warm to shape; if they get cold, return them to the oven briefly until they are pliable. Cookies can be stored in a single layer in airtight containers at room temperature up to 2 days.

　　Martha Stewart's Cookies