Butterscotch Pecan Cookie Cups from David Lebovitz
I made these cookie cups from David Lebovitz‘s blog when my cousin Anne visited a few weeks ago, and served them with Clotilde’s (of Chocolate & Zucchini) Super Simple Nutella Ice Cream. You can find the recipe for the cookies here; scroll down to find it, as it’s toward the bottom of the post. I’ve always thought tuile cookies like this were so pretty, but figured it’d probably be kind of difficult to get that lacy look right. In fact, it couldn’t be simpler — you just put a dollop of the batter on a piece of parchment and flatten it a little, and it spreads out and becomes lacy while it bakes! Getting them off the pan was slightly more challenging, mostly because I don’t have a metal spatula, so I found it easiest to tear the parchment in pieces so I could pick it up and transfer it directly to the bowls I was using for a mold.
I highly recommend these as they come together in a jiffy, but they make for a very elegant and impressive way to serve dessert. Now, I just have to get my hands on a copy of The Perfect Scoop, David’s ice cream book, for some more ideas on what to fill them with. Check it out, everything looks delicious!
April 7th, 2008 at 6:43 am
Those look great! I’ve always thought about making the tuile cookies but thought they were hard.
What are the little cups that you used as molds? Ramekins? They look smaller than that but hard to tell.
By the way – your pictures are really great!
April 7th, 2008 at 8:08 pm
Hi Lina,
You should definitely try them! They are lots of fun.
The bowls came from Crate and Barrel (called Addison bowls, I believe; I have mixing bowls that match), but it looks like they’ve been discontinued. They’re about the size of ramekins, though maybe a bit taller. I use them all the time as little prep bowls, and I thought they’d work better here than ramekins since they have a rounded bottom.