Orange Glass Cookies

Orange Glass Cookies are paper thin tuile-like cookies that can be made in circles on a silicone mat or simply into large rectangle shapes and broken up as needed when cooled. If wanting to shape them (small round tuiles shaped with a gentle arc or large shapes with a crumbled look suitable for a backdrop for sabayon and berries), allow to cool slightly then shape. They are perfect when wanting to create layered desserts: simply bake into equal sized rounds and let cool flat. Remove from sheet and layer with whipped cream, curds, mousses, or other fillings and serve immediately with desired sauce.

They are best baked on a silicone sheet: they spread and are thin and very fragile. Use only fresh, salted butter (not margarine) for these.

3 1/2 oz. powdered sugar
3/4 oz. cake flour
1 1/4 oz. orange juice, fresh squeezed preferably
1 1/4 oz. melted salted butter, no substitutions

Preheat oven to 350°F. Place a silicone baking sheet on a cookie sheet or a sheet pan.

Measure and sift together the powdered sugar and cake flour. Add in the orange juice, then the melted butter. Stir to smooth. Place 1/2 tsp. mounds onto silicone baking sheet and spread out with the back of a teaspoon.

Bake in oven for about 6 to 8 minutes, depending on the size of the cookie and the spread diameter. Bake until evenly browned.

Let rest on sheet pan for a minute or two until it sets up enough to shape.

If very large cookies, crumble slightly and use as a base for sabayon or zabaglione desserts and fresh berries or lightly sweetened whipped cream and fruits.

If small place in a tuile former, over the rim of a wide-rimmed bowl, or in the bottom of mini muffin cups to shape. If they become too hard while shaping, place back in the oven for several seconds to again make pliable. These are also lovely kept flat and used as a garnish as is or broken into little pieces.