Spiced Tuiles

• 1/2 stick (1/4 cup) unsalted butter
• 1/4 cup packed light brown sugar
• 3 tablespoons light corn syrup
• 1/4 cup all-purpose flour
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground cardamom
• 1/8 teaspoon salt
• Special equipment: a small offset spatula; a long rolling pin (2 inches in diameter)

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. Add flour and cook, stirring constantly, until dough is slightly thickened, about 1 minute.
3. Stir in cinnamon, cardamom, and salt and cool to warm, 15 to 20 minutes.
4. While dough cools, put oven rack in middle position and preheat oven to 375F.
5. Lightly butter a large baking sheet.
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. Bake until golden and most of bubbling has subsided, 6 to 8 minutes (cookies will spread to about 3 inches).
8. Let cookies stand on baking sheet until just firm enough to hold their shape, about 2 minutes.
9. Gently loosen cookies 1 at a time with offset spatula and immediately drape over rolling pin.
10. (If cookies become too brittle to drape onto rolling pin, return baking sheet to oven for a few seconds to soften.)
11. Cool cookies completely on rolling pin, about 1 minute, then transfer to a platter.
12. Make and shape more cookies with remaining dough.

butter, brown sugar, light corn syrup, allpurpose, ground cinnamon, ground cardamom, salt, long rolling

Taken from www.epicurious.com/recipes/food/views/spiced-tuiles-108781 (may not work)