Active Time

　　40 min

　　Total Time

　　1 1/4 hr

　　A corkscrew shape gives these light cookies a new look.

　　

Ingredients

Makes about 2 dozen small cookies

　　1/4 cup sugar

　　1 tablespoon finely chopped fresh orange zest

　　2 tablespoons unsalted butter, softened

　　1 large egg white

　　1/4 teaspoon vanilla

　　2 tablespoons all-purpose flour

　　

Special Equipment

a nonstick bakeware liner such as a Silpat; a small offset spatula; 4 wooden spoons with round handles or 4 pencils

　　

Step 1

Put oven rack in middle position and preheat oven to 400°F. Put nonstick liner on a baking sheet.

　　

Step 2

Grind together sugar and zest in a food processor 1 minute. Add butter and blend until combined well, then add egg white, vanilla, and a pinch of salt and blend until incorporated. Add flour and pulse until just combined.

　　

Step 3

Spoon 1/2 teaspoon batter in a 5-inch line at one end of nonstick liner, then spread into a strip (about 3/4 inch wide and 5 inches long) with offset spatula. Make 3 more strips on same liner and bake until golden all over, 5 to 7 minutes. Cool strips on baking sheet 30 seconds (to facilitate removal), then carefully remove 1 strip with cleaned spatula and invert onto a work surface. Working quickly, wrap strip twice in a spiral around handle of a wooden spoon and transfer (still wrapped around handle) to a rack to cool and harden, about 1 minute. Repeat with remaining strips. (If strips become too brittle to work with, return to oven a few seconds to soften.) When cool and hard, remove wooden spoons and transfer tuiles to a tray. Make more tuiles in same manner, cooling and cleaning nonstick liner and spatula between batches.

　　Cooks' note:

　　Tuiles can be made 2 days ahead and kept in a large shallow airtight container at room temperature.