Belgian Tuile Cookies

• butter↗1⁄2 cup

  softened

• sugar↗1⁄2 cup
• egg white1
• vanilla↗1 teaspoon
• salt↗1⁄4 teaspoon
• all-purpose flour↗1⁄2 cup
• bittersweet chocolate↗4 ounces

  chopped or 4 ounces semi-sweet chocolate chips

Step-by-step instructions

1. 1

   Preheat oven to 375°F Grease cookie sheets; set aside.

2. 2

   Beat butter and sugar in large bowl until light and fluffy. Beat in egg white, vanilla and salt. Gradually add flour. Beat until well blended. Drop rounded teaspoonfuls of batter 4 inches apart onto prepared cookie sheets. (Bake only 4 cookies per sheet.) Flatten slightly with spatula.

3. 3

   Bake 6 to 8 minutes or until cookies are deep golden brown. Let cookies stand on cookie sheet 1 minute. Working quickly, while cookies are still hot, drape cookies over rolling pin or bottle so both sides hang down and form saddle shape; cool completely.

4. 4

   Melt chocolate in small heavy saucepan over low heat, stirring constantly.

5. 5

   Tilt saucepan to pool chocolate at one end; dip edge of each cookie, turning slowly so entire edge is tinged with chocolate.

6. 6

   Transfer cookies to waxed paper; let stand at room temperature 1 hour or until set. Store tightly covered at room temperature. Do not freeze.